A delightful vegan chickpea salad recipe perfect for wraps or sandwiches, offering a satisfying and flavorful meal.
Drain and rinse the chickpeas thoroughly.
Rinsing canned chickpeas removes excess sodium and enhances their flavor.
Place the chickpeas in a food processor and pulse until they reach a flaky texture.
Avoid over-processing to maintain a desirable texture.
Grate the carrot and finely chop the celery ribs.
Use a box grater for the carrot and a sharp knife for the celery for best results.
In a mixing bowl, combine the processed chickpeas, grated carrot, chopped celery, vegan mayonnaise, walnuts, salt, pepper, and paprika.
Mix gently to maintain the texture of the ingredients.
Serve the chickpea salad in wraps, sandwiches, or as a dip with crackers.
For a fresh touch, garnish with chopped parsley or a squeeze of lemon juice.
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