Chickpea Salad

This is absolutely delicious! It reminds me of a healthy and yummier potato salad. It is great with crackers or in a wrap or even a sandwich.

downloadIngredients:

  • 1 (15-ounce/425-g) can chickpeas, drained and rinsed
  • 2 stalks celery, finely chopped
  • 3 green onions, thinly sliced
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup  finely chopped red bell pepper
  • 3 tablespoons store-bought or homemade vegan mayonnaise
  • 1 clove garlic, minced
  • 1 1/2 teaspoons yellow mustard
  • 2 teaspoons minced fresh dill (optional)
  • 1 1/2 to 3 teaspoons fresh lemon juice, to taste
  • 1/4 teaspoon fine-grain sea salt, or to taste
  • Freshly ground black pepper

Directions:

  1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
  2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
  3. Stir in the mustard and dill and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
  4. Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad.

Tip: If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise. Veganaise makes a great soy-free version.

Read more: http://ohsheglows.com/2015/07/21/chickpea-salad/#ixzz3jYl0sRKS

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