Put chickpeas, mayonnaise, mustard, salt and pepper and lightly mash everything with a fork or potato masher. Or put into a food processor and pulse only a few times until a roughly mash consistency is reached.
Add the onions and corn. Stir until just combined trying to keep the consistency of the chickpea mixture the same.
Eat immediately or chill in the fridge for few hours before serving.
Some kids might not like the taste of the raw onion because it is too strong. You can make the salad without the onion, or add diced celery instead. Another option would be to dice the onion and put it in the bowl with ice water for 10-15 minutes. That trick will reduce the strong taste of the raw onion.
This chickpea salad can be served by itself, on a piece of bread or with pasta. It has a similar consistency and texture of a tuna salad and some people would refer to it as a vegan chickpea tuna salad. This recipe is great to make ahead and store in the fridge for up to 5 days.
about 4 cups
2 cans chickpeas, drained
¼ cup vegan mayonnaise (try this homemade vegan mayonnaise recipe)
1 tsp dijon mustard
½ tsp salt
½ tsp pepper
2 tbsp sesame seeds
1/2 small yellow onion, diced finely (optional)
1 cup corn, frozen and cooked accordingly to package instructions
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