mashed chickpea salad




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It’s one of those recipes that never gets old! The easiest, healthiest and yummiest lunch around. Everything I love is all wrapped up in one bowl of super delish mish-mosh! Crunchy, savory and sweet – all the elements in every bite.

Plus, the leftovers are always more scrumptious the next day, once all the flavors mesh together. This time, I took it up a notch and added a little kale.. because why not?! The kale goes unnoticed and this way, we can get in some extra greens  🙂 I also chopped up an apple to add crunch and a subtle sweetness that helps to balance out the flavors.

With plenty of plant protein from the chickpeas and veggies, lots of fiber and vibrant color, this will soon become your new favorite lunch! You can wrap it up in a tortilla or collard wrap, you can spread it over toast (my fave) you can make a sandwich out of it, or you can eat it plain. This Mashed Chickpea Salad never gets old; your tummy will be full and happy.  Honestly though, I always turn to this salad when I’m sick of my super green leafy salads… that’s hard to admit because I love my greens, but I go through phases with salads. Sometimes I crave them for a week straight and can’t get enough. Other times, I just feel like blah towards them and would rather eat a chocolate bar for lunch.

Ever since going vegan about a year ago, I’ve been making this ‘Mashed Chickpea Salad’.

INGREDIENTS
  • 1 medium carrot, shredded
  • 1 (15 oz) can of chickpeas (garbanzo beans) drained and rinsed
  • 2 stalks of celery, chopped small
  • 1/3 of a small apple, chopped small
  • 1/4 cup red onion, chopped small
  • 1/2 cup kale, de-stemmed and torn into small pieces
  • 2 tablespoons fresh cilantro
  • 2-3 heaping tablespoons of dijon, more as needed (I used a mix of spicy dijon with stone-ground)
  • 1/2 teaspoon minced garlic
  • fresh juice from 1/2 of a lemon
  • 1.5 tablespoon sunflower seeds
  • sea salt salt and pepper, to taste

INSTRUCTIONS
  1. In a food processor, pulse carrot until shredded and transfer to a large bowl.
  2. Add chickpeas to food processor and pulse a few times until blended, but still with chunks for texture (You can also mash them in a bowl with a potato masher).
  3. Transfer to a bowl with the rest of the ingredients and mix thoroughly until well combined.
  4. Taste test and adjust salt and pepper to your liking.
  5. Enjoy!
NOTES
I doubled the recipe in the pictures for extra leftovers.
You can sub any mustard you like, or even use vegan mayo if you like.
Adjust the lemon juice to your liking (sometimes less is more with lemon juice).

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