Chickpea Salad

5.0 (1 reviews)

Water for blanching
1 cup broccoli florets
1 15-oz. can chickpeas, drained
1 tomato, diced
1 stalk celery, sliced
1/4 cup vegan mayonnaise (try Vegenaise)
2 Tbsp. lemon juice
1 clove garlic, minced
1 Tbsp. minced fresh parsley
1 Tbsp. chopped onion
Salt and pepper, to taste

• Bring the water to a boil. Add the broccoli and cook for about 2 minutes, then transfer to a colander and immediately run under cold water to stop the cooking process.
• In a medium bowl, mix all the ingredients, except the salt and pepper, until just combined. Season with salt and pepper and chill until serving.
• Eat the salad on its own or serve over greens.

Makes 2 to 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind