Chickpea Salad

Chickpea Salad

Makes 2-3 servings

What you need:
1 can Eden Organic chickpeas, drained and rinsed
2 stalks celery, finely chopped
3 green onions, thinly sliced (optional)
¼ cup bell pepper, thinly sliced
½ avocado, diced
1 clove garlic, minced or pressed
1-2 tsp mustard
2 tsp fresh/ dried dill, minced
2 tbsp fresh lemon juice
Himalayan salt, to taste
Freshly ground black pepper, to taste

What to do:
-In a large bowl, after well rinsing, mash your chickpeas with a potato masher until they break down and represent a flaky texture
-Stir in the celery, green o’s, bell peppers, avocado and garlic until combined
-Stir in the mustard and dill. Season with lemon juice, pepper, salt to your taste
-Store in an airtight container, lasts 4-5 days refrigerated

Serve on toasted bread, with crackers, in tortillas, with cucumber, wrapped in greens or on top of a salad.


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