But....one day I decided to try the chickpea salad at The Wild Cow restaurant in Nashville, and it was love at first taste. I had it many times as a side item when we ate there, and was always disappointed when they had run out for the day.
We don't visit Nashville all that often, so I decided it was time to try and mimic their delicious dish.
Ingredients: cooked chickpeas, onion, celery, parsley, and dill. Not pictured: vegan mayo and salt. Mash some of the chickpeas and mix in the mayo and salt to your taste.
We like our chickpea salad served on toasted bread or a bagel, open-faced or as a sandwich. You could serve it over lettuce or just as a side dish. It's a nice, cool dish on a hot summer day!
Your turn: Where do you fall on the "yum" scale of vegan mayo-based dishes? Any favorites?
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2 comments:
This chickpea salad looks amazing. I've had a few since becoming vegan but I haven't tried making one. You have inspired me.
Glad I could help!
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