Asian Inspired Chickpea Salad

This is a recipe my Mom, known and loved as Pam Pam after her promotion to grandmother, would stamp approved on as she likes a healthy option with no real cooking required. I adapted it from one I found in The China Study Cookbook.

1 fifteen ounce can chickpeas, rinsed, drained and lightly mashed

1 grated, shredded or julienned carrot

1 julienned or match sticked cucumber

1/2 cup vegan mayo*, regular mayo, or plain greek yogurt

1/4 cup chopped cilantro (1 t of spice replaces well too) or other herb you like

1/4 cup toasted almonds, cashews, peanuts or sesame seeds

4 scallions or green onions, sliced

2 t low sodium soy, coconut aminos, or tamari

1 t grated ginger (the Dorot frozen option and the spice work just fine too)

Mix all ingredients. Chill one hour before serving. Its great on a lettuce wrap or a pita or a rice cracker. So many foods would add deliciousness to this recipe—quinoa, edamame, sprouts….

*If you prefer to make your own mayo-its so easy and yummy. Blend a 12 ounce package of silken lite firm tofu or 1.5 cups cauliflower with 2 T red wine vinegar and a pinch of salt until creamy.