I love this salad! It is one of my go to’s for the summer especially for the beach. It’s like that old salad my dad used to make but no fish were harmed for this one!
I have updated my original recipe in a few ways. Instead of all chickpeas, I now sub in 1 cup of cooked red lentils for a real nutritional punch. I also add celery for crunch, and of course I now make my own cashew mayo but if you want to use Vegenaise or Just Mayo, go for it!
1 cup chickpeas, soaked overnight and cooked
1 cup cooked red lentils *
1 carrot, shredded
1 stalk of celery, diced
1/2 small red onion, finely diced or 2 big scallions, thinly sliced
3 teaspoons relish
Vegan mayo, start with a tablespoon
Juice of 1/2 lemon or more, to taste
S and P
*When cooking red lentils for this recipe, add one cup of uncooked red lentils to a pot and cover with about three cups of water. Bring it to a boil and cook until they are totally soft and you can’t see the individual lentils. Drain any excess water. I think it is better to wait a day before using the lentils for this recipe, otherwise they can be a too watery.
In the bowl of the food processor, add the chickpeas and pulse a few times, until they are broken down. Empty into a big mixing bowl. Add the cooked red lentils. Shred the carrot on a box grater. Dice up the celery into small pieces and add to the mix. Dice up the onion or thinly slice the scallions and add them in too.
Add relish, mayo, and fresh lemon juice. Mix together very well. Taste and adjust to the texture and taste you like, adding salt and pepper.
This salad is great right away, but I think better overnight. It is great on top of lettuce or on crusty toast. However you eat it, enjoy!