And her cookbook is worth it for so much more than the vegan mayo recipe – so many gems in there! Hi Lisa, Not an odd question at all! I am a new vegan and have been having trouble finding recipes I like. For me, I think this will be one of those recipes that will never be the same twice as I will always just add whatever is on hand but this is a fantastic base recipe that anyone can expand on. This one takes the cake! SUBSCRIBE for more Oh She Glows plant-based recipes: goo.gl/2tnBlq. It tastes SO good! The chickpea salad you … I was surprised how filling this was. I went vegan earlier this year and really missed sandwiches. Thank you! This recipe was truly better than any chicken or tuna salad I have ever had. Off to try something gorgeously new. Thank you for sharing : ) PS Slightly overcooking the chickpeas ensures they are not rock hard. Keep doing what you’re doing! I personally find that the mustard just adds a nice, subtle ‘tang’ to the chickpea salad, but that the salad doesn’t taste OF mustard. Suuuuper easy! Still delish. This is the first time he didn’t shake his head at a dish of veggies, so I can say that’s really something. Well I can honestly say, this recipe is well worth spending the money on gluten free wraps. Hope this helps! I want to stuff it into tomatoes. Karyn is a Registered Psychologist, who primarily practices from a Cognitive Behavioural perspective. Hi Raelyn, thank you so much for the comment! Great idea! Even my non-vegan husband loved it. I LOVED this recipe! I LOVE LOVE LOVE it! I’d love to hear how it goes! My kids loved it too! Thank you and by the way your hummus recipe is the best! Preheat oven to 325F and toast the sunflower seeds for about 11 minutes. (I’m not a big dill fan and I had no red pepper). This recipe has quickly become my favourite lunch to pack for work. This is amazing! This website uses cookies to improve your experience. Made this and loved it! I think the addition of the dill pickle is the key ingredient, at least for me. Used celery, scallions, carrot, and some chopped cucumber that I quickly pickled in Bragg’s apple cider vinegar. Can’t wait to try them again with all the ingredients. Could you post more often on facebook please? So happy I found Oh She Glows! I have your cookbook and have been a fan of your blog for a while. Thank you Angela! I use dried dill instead of fresh and it worked well. So good!!! So delicious! This is delicious! Discover (and save!) Often I’ll be lazy and omit the celery and red pepper, and it’s still just as delicious! This is so easy to and healthier too! Reminds me of the brown bag egg salad lunches my mom used to pack for me on special occasions in elementary school. I’m with you, not vegan or vegetarian, but this is the bomb! Or just enjoy it … Wow, great recipe thanks so I’ve had other chick pea salad sandwiches and this one beats them all! Your email address will not be published. Super heathy and very filling! Recipe is lightly adapted from The Oh She Glows Cookbook. I didn’t have pickles (I don’t like them) or peppers so it was a bit more bland than intended but I LOVED it! I think I’m using smaller servings at a time, and I’d hate for it to go to waste, but I’ve got it in an air tight jar. Just wondering if it would taste as good. Those pickled turnips sound like a great twist! No question, but I do have a recommendation for when you go to print with your third cookbook :) – would you and your publisher consider including nutritional information? LOVE this recipe. I’m happy it’s a hit with both you and the little one, Leah! I bought both of your books and have made the Chickpea Salad and the Creamy Tomato Basil Pasta; both meals were absolutely delicious, and my meat-eating husband loved the pasta dish. This is such an amazing recipe. Anyone know how long this would keep? SUBSCRIBE for more Oh She Glows plant-based recipes: goo.gl/2tnBlq. I used Just Mayo instead of veganaise and this was the best! I’ve been a vegetarian for a while; trying to ease my way into veganism. Anyone ever try? Thank you!! :). Left out the red pepper and garlic but was still great. Perfect for a grab-n-go lunch. I doubled the recipe and left out the celery. I love this recipe & I cannot wait for lunch tomorrow!! I have a vegan Mayo in my first cookbook. Just made this and devoured it on some lettuce leaves-as-bread! Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. The first time I made it, I thought it tasted almost exactly like potato salad. I’m totally hooked and I’ll be making it over and over and over. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Hi Helen, thank you so much for this awesome comment! I made this with toasted Dave’s Killer Bread and it is now my favorite meal! I use celery & garlic in place of onions—it’s a great substitute!! I am an athlete, and somewhat conscious of my macros (particularly protein), so while making this, I did it in “waves.” I portioned out 3/4 cup of the chickpeas, mashed them, added half of the above veggies, mayo, mustard, dill, etc., then did it again with another 3/4 cup chickpeas, adding the other half of the ingredients. This was AMAZING!!! This refreshing—yet satisfying!—Chickpea Salad is a perfect recipe for the lazy hazy days of summer. I will make this again and again. I think something went wrong! This refreshing—yet satisfying!—Chickpea Salad is a perfect recipe for the lazy hazy days of summer. Thank you! Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined. This was amazing!! :) I’ve found it to be a pretty versatile recipe! The mustard just adds another flavour dimension to it. They are awesome TOO! I’ve previously stumbled upon this recipe, but never made it until now. Thanks! Thanks. Yum!! Looking forward to a sweet treat. :), I’m having the same issue as Lori (using Chrome). I found this recipe and was a bit skeptical but figured I’d give it a try. I love it for how easy and versatile it is. SO GOOD! I can’t get tired of it! Sending some with hubby for his “guys cottage weekend” and I’m taking some on my own road-trip to visit some girlfriends. GOODNESS. The photography is still… :) thanks Angela for making recipes like this to make it fun to explore vegan cooking. admin - April 12, 2020. May 1, 2020 - Home and Family | Home Improvement | Home Design | Home and Garden - Gallery of Home and Family | Home Improvement | Home Design | Home and Garden Delicious! You can also transfer the salad to a freezer-safe zip-top bag, press out all the air, and freeze for up to 1 month. It is a wonderful replacement for tuna or chicken salad, and personally, I like it better. Will be making this one again and again. Thanks for a great recipe! Thanks so much. This is now one of my favorite recipes. 15 mins . OMG!! Hey Nina, Fantastic news!! I’ve made this a couple of times now and it’s been great each time. This is so good, especially after it sits overnight and the flavors have a little time to meld. I’m already obsessed. Delicious & easy to travel with! Thanks! I have been on a pretty ~ close ~ to ~ vegan diet for about 8 months this was/is the easiest, most delicious recipe I’ve tried so far. It’s amazing on sandwiches, crackers, salads, or even just on its own. I’m letting it sit I the fridge for a bit. I just made this for the first time and it was amazing! Perfect for a sandwich, I use Ezekiel bread and throw on some arugula. I see many yummylunches from this recipe in my future. I usually don’t eat it with lettuce cups or bread. So easy to pack for a healthy work lunch!! In a small bowl, … Thanks so much Sarah!! Absolutely amazing. I had not eaten mayo in years so I was a little nervous about how the vegan mayo would taste but it was great. It was very good! Thank you Angela for this deeeeelicious addition to my go-to recipe collection! I’m so glad you enjoyed the chickpea salad, Tammy! I tired this even before I had to cut out dairy and its DELISH! This is going into my lunch keeper file. It looks so good and super easy to make. The Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion (Page 103, The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out) is a nice, hearty salad, but has too many components and there’s a bit of disconnect between the marinated portobello and the rest of the salad. The supermarket dill wasn’t looking too hot so we skipped that ingredient. Cindy, I love the idea of using a dill relish…fantastic idea. And I hope you absolutely love the second cookbook when it comes out! Now, I must try this. :). Thanks Amy, so happy to hear you loved it! You are awesome!……and if you don’t have fresh dill you can use dill spice. Oct 23, 2015 - Vegan quick and easy recipes by Angela Liddon. Love your recipes! :). Please add me to your mailing list. I’m so glad I made extra! Hey Lori, Thanks for letting us know! May 14, 2020 - Home Design Ideas - Best Home Design Ideas Wih Exterior And Interior Design Rice and Chickpea Salad - Oh She Glows recipe: Try this Rice and Chickpea Salad - Oh She Glows recipe, or contribute your own. The yogurt is a bit tangier than the mayo, so you may want to adjust how much lemon juice you use. So glad you love the chickpea salad! I went heavier on the dill pickle relish, mustard, and lemon juice. A wee too much celery in this recipe for mua but it’s easy to adjust to personal preference. Approved by the husband all 3 kids, so this stuff is magic! Love this!! It really depends on the baby whether he or she will be bothered by the beans. :). My boyfriend even prefers this over a deli meat sandwich. Dec 2, 2013 - Find recipes from thousands of food blogs. Best taste. Thanks Angela! Maple- Cinnamon Apple and Pear Baked Oatmeal -Oh She Glows. It’s a big fave in my house, too, Lauren! This is our absolute favorite sandwich!! Thanks for another great recipe! Super excited to try this recipe! I don’t eat processed food so veganaise is out… I know some people have suggested avo/guacamole, but I think this might be little heavy? I Made this for lunch. Just tried this today. This is amazing!!! I forgot the garlic and will use it next time. WOW… so tasty and so incredibly easy. Tastes a lot like potato salad without the guilt. I’ve been a vegan for 5 years and have owned OSG for awhile. We make it religiously ever since getting the cook book. Ingredient, diet, allergy, dish, or in the family ; ) recipes... This adds some minerals and that you still loved it it helped a little more lemon juice cookbook worth. Black beans used in mexican recipes and they worked on my end without the guilt wee bit of de-seeded pepper... I avoid bread but i would suggest unsweetened yogurt cruelty-free ), too ). Few crackers and also on bread and it is a fun idea to plant based diet, scallions carrot. 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