This is my own meat-free variation on chicken salad that can also be made vegan if you use dairy-free mayo. The chickpeas’ texture and flavor make a simple meat-less fill-in for chicken.
I don’t usually measure any of the ingredients when I prepare it, but did for the sake of recording the recipe. Summer savory and asafetida help with digesting the beans. If you don’t have asafetida, it can be left out. Its flavor is similar to garlic and black pepper (suitable substitutes) with a little hint of sulfur.
- 8 oz can chickpeas , drained and rinsed well
- ½ lb noodles (I like Bionaturae brand), cooked
- 2 stalks celery
- small bunch red grapes , halved
- ¾ C mayonnaise
- 1 T mustard
- 2 T pickle juice
- 1 T dill
- ½ T summer savory
- salt , to taste
- dash Asafetida (optional)