1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1/2 cup celery, sliced
1/2 cup carrots, sliced
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 pepitas (pumpkin seeds), optional
paprika/smoked paprika, garnish
Instructions
Drain and rinse your chickpeas, 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…make a sandwich, serve on a
bed of leafy greens or scoop up with crackers or
sliced vegetables like cucumbers, bell peppers,
celery sticks, etc. 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.
Try using diced red onion for a little
different color.
Originally Submitted
7/11/2017
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