Using the food processor to chop the vegetables and chickpeas makes this chickpea salad fast and easy. I like to leave a few whole chickpeas for texture, but if that's not important to you, feel free to chop them all.
3tablespoonschopped roasted red bell pepperoptional
Put the carrots and celery into a food processor fitted with a chopping blade. Pulse until they are mostly finely chopped; a few larger pieces won’t make a difference.
Add most of the chickpeas to the processor, along with the mayo and seasoning. If you are not using the roasted red pepper, add a tablespoon of the chickpea liquid. Pulse a few times until the chickpeas are in pieces.
Add the remaining chickpeas and the roasted red pepper and dill relish. Pulse once or twice just to blend the ingredients. Check the seasoning and add more to taste. Serve in a wrap or on bread with lettuce and tomato.
Creole Seasoning gives this chickpea salad a spicy flavor, but you can vary the heat level by reducing the amount. Or go in a different direction by using your favorite seasoning blend. A little thyme and sage add a “chickenish” salad flavor.If you’re following Weight Watchers, the only points in this salad come from the vegan mayonnaise you choose. With my Tofu-Cashew Mayo, a serving is zero Freestyle points. Most of the mayos with added fat will add a point per serving.Nutritional info below uses Tofu-Cashew Mayo. It also includes salted chickpeas and half of a teaspoon of Creole Seasoning (hence the high amount of sodium).