Serves 3
Mashed chickpeas create a delicious vegan option to chicken salad. They are high in protein and packed with essential vitamins, minerals, and fiber that help with digestion, weight management, and reducing the risk of several diseases. This salad is really yummy on top of a bed of leafy greens or to make a healthy sandwich with. I made this with what I had in my kitchen but this salad is very customizable so feel free to change up the ingredients to your liking by adding seeds, nuts, chopped apple, carrots, etc. It’s also great for meal-prep as you can make a big batch to keep in the refrigerator to graze on throughout the week.
Ingredients:
· 1 can chickpeas, rinsed and drained
· ¼ cup chopped scallions
· ½ cup chopped fresh dill
· 2 stalks of celery, chopped
· 3 tablespoons avocado oil mayo (I used Primal Kitchen)
· Juice of 1 lemon
· ¼ tsp. garlic powder
· 1 tsp. Dijon mustard
· ¼ cup chopped parsley for garnish (optional)
· 1 tsp. sea salt
· Freshly ground pepper to taste
Preparation:
· In a large bowl, mash the chickpeas with a potato masher or a fork until flaked in texture.
· Add all the other ingredients to the bowl and mix with a spoon. Taste and season with additional salt and pepper if needed. Garnish with parsley if using.
· Enjoy!
· Store leftovers in an airtight container in the refrigerator for up to 5 days.