Deli salads make for a great summer lunch and this one is a yummy vegan option for a 4th of July long weekend. The cold mixture of a deli salad with a little crunch on good bread is very satisfying after a morning in the sun. It travels well and only gets better after a day or two. This vegan Lemon Pepper Chickpea “Egg” Salad, I dare say, rivals the best carnivore deli salad.
My all time favorite is tuna salad. Particularly New York deli style tuna salad that is almost creamy. I have no idea how they break down the tuna fish to such a consistency but I love it. It’s probably because of all the mayo. Of all the things I flex for, I flex for tuna salad most frequently.
Speaking of mayo… I was beyond happy to find Vegenaise brand eggless mayo when I made the switch to a vegan kitchen. I grew up a Helman’s girl and I can’t remember ever having a refrigerator without a jar until recently. Vegenaise is fantastic and has all of the tangy creamy flavors that I love about real mayonnaise without the egg.
This salad recipe started as an idea for vegan “tuna” salad but the more I ate it the more egg flavor I was tasting from the chickpeas than tuna. Lemon pepper is a wonderful combination but whatever you do, I beg you, don’t use jarred lemon pepper seasoning. I think the stuff is horrid. I just can’t swallow anything with fake lemon flavor.
A Flexitarian 4th of July
Holiday’s are the best time to flex so go ahead, be American, and have a hot dog or a burger!
I find when I have a long weekend of celebrating, I crave vegan foods on about day 2 to keep me going through the weekend. Try eating vegan breakfasts or lunch or both. Try some of these great make ahead recipes and bring them with you to the cabin, lake, camp site or vacation house. Just make sure you have enough for everyone (even the carnivores).
What is your favorite vegan lunch salad? Do you try to avoid tofu based salads?
- 1½ cups cooked chickpeas (rinsed if using canned)
- 1 rib of celery, chopped
- ½ small onion, chopped
- 2 tablespoons capers, chopped
- 1 tablespoon chopped rinsed sea vegetables or 1 tablespoon crumbled nori sheets (optional)
- ¼ cup vegan mayonnaise such as vegenaise
- 1 lemon, juiced
- 1 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- Place chickpeas in a medium bowl and smash with a potato masher or fork until most of the chickpeas are smashed and just a few chunks remain.
- Stir in remaining ingredients and adjust seasoning to taste. Serve on toasted whole wheat bread, or with crackers, or over a salad.