Meatless Mondays  |  Posted 10.02.14

Mashed Chickpea Salad

Mashed Chickpea Salad

A delicious and easy to make recipe that is full of protein.

Ingredients

  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, diced
  • 1/4 - 1/3 cup scallions, sliced
  • 1/4 cup or so hummus or tahini (any vegan mayo works too)*
  • 1-2 Tbsp mustard (stoneground or dijon)
  • sea salt & cracked pepper, to taste
  • dash of garlic powder
  • juice of 1 lemon, optional
  • paprika/smoked paprika, garnish

Instructions

  • Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork, potato masher or pastry blender. Add the remaining ingredients and combine. Add more hummus if you like it creamier and taste for seasoning.
  • Serve however you like...make a sandwich, serve on a bed of leafy greens or scoop up with crackers or sliced vegetables like cucumbers, bell peppers, celery sticks, etc.
  • Store leftovers in an air-tight container in the fridge for up to a week.

Notes:

If you find your hummus is a bit thick, thin it out with a tablespoon or two of water. This will make for a perfect consistency to use as a binder without being overly thick and/or drying as well.