Welcome to our first ever episode of Food for Thought, The Varsity’s newest column, which features recipes from students at U of T that even beginner chefs — who may or may not have an essay due at midnight — can manage.

Today’s recipe is a vegan chickpea salad from Chaerim, full recipe and ingredients below or visit https://thevarsity.ca/2020/09/13/introducing-food-for-thought-arts-cultures-newest-column/

☞ A whole can of chickpeas, drained and washed
☞ 3–4 stalks of celery, chopped
☞ 1/2 an onion, diced
☞ 1/2 a sweet pepper, diced
☞ 1/2 cup of sunflower seeds
☞ 1/2 cup of dried cranberries
☞ 6 tablespoons of vegan mayo — which can be modified with regular mayo
☞ 4 tablespoons of maple syrup
☞ 2 tablespoons of lemon juice
☞ Ground pepper to taste
1. Mash chickpeas
2. Mix ingredients
3. Eat!

Tips from Chef Ori: she reccomends a sharp knife.

Director & Editor: Dina Dong
Producer: Ori Gilboa
Camera Operators: Abby Dollries & Ana Pereira
Music: bensound.com