Chickpea Salad

Yield: 4 Servings / Level: Easy

Prep time: 10 min / Refrigerator time: 1 hr

Tastes like tuna salad but with plant-based protein and fiber from chickpeas. A creamy and crunchy vegetarian salad that can easily be made vegan by swapping out the avocado mayo for a vegan version such as Just Mayo. Enjoy as a sandwich or on a bed of lettuce for a nutritious and filling lunch.

Ingredients:

• 1 can chickpeas

• 1 medium carrot, diced

• 3 medium celery stalks, diced

• 2 green onion stalks, diced

• 1 baby red bell pepper, diced

• 3 Tbsp mayonnaise, I use avocado oil mayo

• 1/4 tsp salt, I use pink Himalayan salt

• 1/4 tsp freshly cracked black pepper

Method:

• Strain and rinse the chickpeas.

• Place half the chickpeas into a medium size bowl and using a fork, mash them. I like leaving half the chickpeas whole for added texture.

• Once the chickpeas are mashed, add in the rest of the ingredients.

• Mix everything together really well.

• Cover with a lid or plastic wrap and place in the fridge for at least an hour to let the flavors develop.

• My favorite way to serve this is on whole grain bread with a few tomato slices. This salad is also delicious with crackers or on a bed of lettuce.

Enjoy!