I have modified it a bit to suit our tastes. I don't ever use canned beans, I soak my own. I doubled the amount of celery as I love the crunch celery adds in these types of salads. I minced my carrots (I loathe shredded carrots), and I added capers and vegetarian fish sauce for color and flavor. The first time I made it, I followed the smashing instructions in the original recipe, that took a long time, now I just pulse it in a food processor which keeps it chunky and only takes about 5 seconds to do.
I sneak a spoonful of this salad every time I open the refrigerator if it is there, otherwise we eat it in a sandwich, on crackers, on lettuce, and I even put some in a veggie dog.
|carrots, celery, green onions, tofu, chickpeas, mayo, lemon, pickles, salt, and pepper|
|soak beans overnight if not longer|
|cook for an hour or so with salt until done|
|add beans, tofu, pickles, and mayo to food processor (you can add capers here instead)|
|blended, but still chunky|
|mince celery, carrots, and green onion|
|add mix and vegetables to a bowl and stir in lemon juice and veggie fish sauce|
|season to taste - more salt and some spicy|
|decide it needs some capers|
|enjoy on crackers, sandwiches|