This recipe is so simple, it’s barely a recipe even, I always forget how good it is! It’s simple, can easily be made vegan, delicious and doesn’t try to be something it’s not. And it’s practically zero waste, of course.

If you like tuna, chicken, or egg salad, you’ll enjoy this dish.

Ingredients:
1 can chickpeas, or dried and soaked equivilant
1 medium to large carrot
1 small or 1/2 bigger red onion
1 to 2 stalks celery
mayo or vegan mayo
salt and pepper to taste

bread, crackers, rice cakes, lettuce wraps, or whatever you most like to eat your salad on.

Equipment:
bowl
fork or spoon

Drain and rinse chickpeas. Chop veggies in to preferred size (I like mine in a rough dice). Combine veggies, chickpeas and as mush mayo as you like in a bowl. I like my sandwich salad to not be too wet, or too dry. For 1 can of chick peas, I usually use 1 1/2 tablespoons. Make sure to mix well using a fork to help chop up the chickpeas. Add salt and pepper to taste. Serve on your favorite bread.

Some notes:
- I usually eat mine on potatoes bread or rolls, as I love the contrast of the crunchy salad on soft bread.
- This is a great recipe to make vegan, and a good way to introduce simple vegan and zero waste food to those who are new to these ideas.
- This recipe can be used as a dip as well. Simply dice veggies very small and mash the chickpeas more when combining.

Using loose veggies and bulk or canned legumes make this recipe low waste. Making your own bread or crackers, or getting it from a local shop in your own bag would help even more.

This is a good simple dinner or lunch, great to take to work or school, and keeps well in the fridge for a few days for a snack. What are some of your easy go to recipes?

Please note, In my excitement, I ate the final product and neglected to take photo. When I make another batch I will add the finish product photos, here.

Update 3/30/19: Photos added.