Chickpea salad that’s inspired by the garnishes you get with phở! Super easy and tasty

PIC:

**Recipe here originally:**

I had an idea for a Thai basil chickpea salad and then I started thinking about some of the other garnishes you get with phở, so I decided to go with that as my idea, haha.

It was SO good! Lots of jalapeño, lime, and Thai basil. You could also add cilantro to the salad and garnish with bean sprouts on top but I didn’t have them.

Here’s how I made it:

**Ingredients:**

* 1 tablespoon neutral oil
* 1 shallot, peeled and minced
* 2 15-ounce cans of chickpeas
* 1/3 cup vegan mayonnaise
* 2 limes, juiced
* 1 ounce of Thai basil , minced
* 1–2 jalapeño peppers, minced
* 1 red bell pepper, trimmed, seeded, and minced
* Salt and pepper to taste

Simmer one can chickpeas:

1. Drain one can of chickpeas. Heat the neutral oil in a saucepan over medium heat. Add the shallot and cook for 5 minutes until softened. Add 1 can of chickpeas and season with salt and pepper. Cook for 10 minutes until softened. Use a spoon to mash most of the chickpeas into the side of the pot. It can be a little chunky, but you want it mostly mashed. Turn the heat off and set the pot aside.

Prepare the chickpea salad:

1. In a bowl, combine the mayo, lime juice, and Thai basil and mix until combined. Add the minced peppers.
2. Drain the remaining can of chickpeas and add to the bowl of mayo and toss to coat. Pour in the warm, mashed chickpeas and stir to coat. Taste and season with salt and pepper.

To serve:

1. Pile the chickpea salad onto toast and serve with more Thai basil, microgreens, or crunchy shallots, if you like. Enjoy!

Chickpea salad that’s inspired by the garnishes you get with phở! Super easy and tasty