Canned products are great as an ingredient for quick meals, because they are already cooked and all you need is to open the lid, usually drain and rinse, and then serve.
This salad is so quick to bring together, and so nutritious, that it almost feels like cheating! It can be served by itself, with some extra greens, or as a great sandwich filler!
I was just making a portion for two here, so I just used one of the smaller 225g cans of chickpeas, but the larger cans will work great too, and the salad will keep for a few days in the fridge.
Ingredients:
225g chickpeas, drained and rinsed
200g sweetcorn, drained and rinsed
1 tsp lemon juice / apple cider vinegar
Pinch of sea salt
3 tbsp vegan mayo or coconut yoghurt
1 tsp of mustard, or squeeze of French's
Freshly ground black pepper
200g sweetcorn, drained and rinsed
1 tsp lemon juice / apple cider vinegar
Pinch of sea salt
3 tbsp vegan mayo or coconut yoghurt
1 tsp of mustard, or squeeze of French's
Freshly ground black pepper
Put the chickpeas in a bowl and mash. I like to use a potato masher for this, but a fork always works! It doesn't need to be in any way smooth.
Stir in the lemon juice / vinegar, salt, mayo / yoghurt and mustard. Once that is well combined, stir in the sweetcorn.