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Mashed Chickpea Salad Recipe

   
 

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     Mashed Chickpea Salad

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian

Ingredients
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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