Chickpea Salad

Many moons ago, in a prior carnivorous life, I was just as picky as I am now. Fowl was foul, in my opinion. Except for wings, tenders, and HEB rotisserie chicken salad. If you’re lucky enough to have tried this, you understand why this was one of the few bird dishes I would allow on my plate.

Well, fast forward to the current times, and you’ll see that soy curls and chickpeas have taken the place of cute birdies in my salad. This is a very simple and versatile dish. I love it with crackers, in a wrap or sandwich with veggies, or even on top of a salad. Be sure to refrigerate this for a few hours to give the flavors a chance to mingle.


1 1/2 cups cooked chickpeas, drained

1/2 cup diced celery

1/4 cup diced onion

1/2 cup of your favorite mayo

1 teaspoon Louisiana hot sauce (Crystal, Tobasco, etc)

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/2 teaspoon chili powder

Salt and pepper to taste


Mash the chickpeas with a potato masher or fork. You don’t want them too smooth. We aren’t making hummus! Leave a little texture.

Add the remaining ingredients and mix well. Check for seasoning and adjust accordingly.

Chill for several hours before serving.

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