Mashed Chickpea Salad

Serves 4

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 tablespoons mustard (stoneground or dijon)

• sea salt & cracked pepper, to taste

• dash of garlic powder
• juice of 1 lemon, optional
• small handful pepitos (pumpkin seeds), optional
• paprika/smoked paprika, garnish

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.

CategoryRecipesLunch