Chickpea Salad with Light Mayonnaise
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can chickpeas, 400 g
- 1 red pepper (s)
- 1 onion (s)
For the mayonnaise:
- 200 g silken tofu
- 2 teaspoons lemon juice
- 2 teaspoons mustard, medium hot
- 0.5 teaspoon ½ salt
- 2 teaspoons linseed oil
- 1 teaspoon agave syrup
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the mayonnaise into a creamy mayonnaise in a blender.
- Finely dice the bell pepper and onion. Drain the chickpeas and rinse briefly. Mix with the mayonnaise.
- Tastes as a side dish or (with some cooked quinoa or buckwheat and fresh vegetables) as a filling salad to take away to school, university or office.
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