Creamy Chickpea Salad
Yield: 2 cups
Serving size: 1 cup
1 (15 oz.) can chickpeas, drained and rinsed well
2 tablespoons mayo (I use avocado oil mayo)
2 tablespoons dijon mustard
1-2 carrots, finely chopped
1-2 celery stalks, finely chopped
1 tablespoon finely chopped onion (any type of onion will work – red, yellow, white, green!)
Sea salt + pepper, to taste
Mash chickpeas with a fork or potato masher – you could also pulse the chickpeas in the food processor, but you want to leave it a bit chunky and not create a paste (this isn’t hummus!). Add mayo and mustard and mix until chickpea mash is well coated. Mix in carrot, celery, and onion. Season with salt and pepper, to taste. Enjoy!
Serve up over salad greens, with whole-grain crackers, or sandwiched between whole-grain bread. Be creative and sub in any veggies you like for the carrots and celery - red bell pepper is great here! This is a great dish to make ahead of time and have ready for lunch during the week. Scale the recipe up as needed to make as big of a batch as you need if you’re feeding the whole family.