Since I eat this salad all the time, I figured it was time to post it here. This is one of my favorite to go lunches lately. It reminds me of a potato or egg salad. I typically serve this on a bed of chopped romaine or sometimes arugula. I’ll add sliced tomatoes and cilantro along the side and top with salt, cracked pepper and paprika along with a squeeze of lemon. This will be what I graze on for most of the day. It’s completely satisfying and tastes great while giving me more than half of my required protein and fiber for the day!
You could also serve this alone or pair it with some plain, or toasted, bread to make a great sandwich like this one, Mashed Chickpea Salad Sandwich. You could add in all kinds of other ingredients to this salad like olives, capers, sweet pickle relish, etc…let your imagination be your guide.
Cheers to a good nutrient dense meal with lots of flavor.
Mashed Chickpea Salad
- 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, optional
- paprika/smoked paprika, garnish
Drain and rinse your chickpea’s, 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.
Store leftovers in an air-tight container in the fridge for up to a week.
*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. Enjoy!
For more Healthy & Delicious Recipes from :
The Simple Veganista: thesimpleveganista.blogspot.ca/