Yippee for chickpea salad! I eat it on toast with veggies for a scrumptious sandwich or forget the bread and put some in a bowl topped with avocado and tomato. This is also a great snack to take in a picnic or to the pool. The recipe makes a lot so feel free to reduce the quantities.
3 cans garbanzo beans (I purchased the cans with “no salt added”), drained and rinsed
1 green pepper, cut into large pieces
1 red pepper, cut into large pieces
4 green onions, cut into large pieces
1 1/2 cucumbers, peeled and diced
1/2 c vegenaise
1 T sea salt
1/2 t pepper
Put the rinsed beans in the food processor and pulse until coarsely mashed. Transfer them to a bowl. Put peppers and onions in food processor and pulse until finely chopped. Add to bowl with garbanzo beans. Stir in cucumber, vegenaise, and salt and pepper. I like to put more salt and pepper on as I serve it so I use a little less than it needs when making it. Store in frig and serve cold on toast or in a bowl topped with veggies.
Now off you go to whip it up vegan!