Chickpea Salad
This is easy and quick to assemble, and turns out very similar to an excellent tuna salad in texture and flavor, (minus the mercury and dolphin casualties). It is packed with flavor, and is great as a salad topper, sandwich filler, cracker dip, or eaten straight on a spoon. If you're counting protein grams, chickpeas are a fabulous way to pack those in. Zach and I made this for a family gathering, and everyone raved about it.
Ingredients
- 1 can chickpeas/garbanzo beans, drained and rinsed
- 1/3 cup carrot, grated
- 1/2 cup celery, thinly sliced
- 1-2 cloves garlic, pressed
- 1/2 cup green onions, thinly sliced
- 1/4 cup hummus or vegan mayo
- 1-2 tbsp dijon mustard
- lemon juice, to taste
- black pepper, to taste
- optional: relish, dash of salt
Directions
- Mash the chickpeas in a large mixing bowl. A potato masher is easiest, but a fork would work.
- Add all other ingredients to the bowl, and mix.
- Taste test, and add more of desired seasonings.
- Ideally, chill in the fridge for half an hour or more.