Mashed Chickpea Salad
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.