= 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.

||<#cccccc colspan=2>'''Nutritional Facts'''||
|| '''Calories'''           || 647 cal      ||
|| '''Fat'''                || 10.9 g       ||
|| '''Saturated Fat'''      || 1.3 g        ||
|| '''Cholestorol'''        || 0 mg         ||
|| '''Sodium'''             || 1671 mg      ||
|| '''Carbohydrates'''      || 114.4 g      ||
|| '''Sugars'''             || 5.1 g        ||
|| '''Fiber'''              || 25.7 g       ||
|| '''Protein'''            || 27.2 g       ||

----
CategoryRecipesLunch