Creamy Chickpea Salad with Fresh Herbs

All I can say is WOW! This was so good! The perfect dinner to curl up on the sofa with to watch election results. I found the recipe on at Fatfree Vegan Kitchen's blog and knew upon seeing it, I had to make it. This salad did not disappoint. I have no idea why, but it kind of tastes like tuna salad?? Both the monster and I agreed that we'd take this any day over tuna salad. I served it up over a mix of shredded Romaine and green leaf lettuce (drizzled with a little olive oil, lemon juice, salt and pepper) and topped with sliced avo and tomatoes. Nom! Toasted up some whole wheat pita and dinner was complete. I'll definitely be doubling the recipe next time...

Creamy Chickpea Salad with Fresh Herbs:
(Susan from Fatfree Vegan Kitchen...check out her pic, it's much prettier. Plus there's a second chickpea salad recipe in the same entry!)

1 1/2 cups cooked chickpeas (I used one can, drained and rinsed)
1/2 cup medium-firm tofu, mashed well (I used a little extra, since the can is more than 1.5 cups)
2 tablespoons Nayonaise (or other mayo if you're not Vegan)
1/2 tablespoon Creole mustard (I used spicy brown mustard)
1/4 teaspoon Old Bay Seafood seasoning* (or to taste)
2 teaspoons lemon juice
1 teaspoon soy sauce
1 rib celery, minced
1/2 teaspoon salt, or to taste
1 teaspoon fresh thyme leaves (or 1/4 tsp dried)
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
generous grating of black pepper

Mash the chickpeas well with a potato masher. Add all remaining ingredients and taste, adding more seasonings if necessary. Refrigerate until chilled. Susan suggests this as a dip or sandwich filling too. So that's where I'll be going next time I make it.

*Susan notes: "The main ingredient of Old Bay is celery salt, so you can replace it with celery salt and a pinch or two of red pepper"...which is what I did.