Chickpea salad is a quick and easy way to enjoy a heart-healthy lunch filled with fiber and important nutrients. So many ways to enjoy! ✨
Sharp cutting knife
- 1 can organic garbanzo beans/chickpeas
- 2 stalks celery Chopped finely.
- 1 medium carrot or shredded carrots About 1/4 cup.
- small onion Chopped finely.
- 1 tsp. spicy brown mustard Or to taste.
- 2 Tbsp. avocado mayonnaise Regular or vegan.
- salt and pepper
Put the well-rinsed chickpeas and chopped vegetables into a food processor. Pulse a few times to combine, but do not over blend.
If you don't have a food processor, you can use a mixer, Magic Bullet blender, or mortar and pestle, or you can chop all veggies and chickpeas together until they are combined.
In a separate mixing bowl, mix mustard, mayonnaise and seasonings. Add more of one condiment than the other based on your preference. I love mustard, so my chickpea salad is heavy on the spicy brown stuff!
Add dressing to the chickpea and veggie mixture and stir until well-blended. Serve on a bed of lettuce with added veggies or half of a pitted avocado!
Melissa's Modifications: If you do not like chickpeas, you can replace them with baked tofu. Butter beans also make a smooth and flavorful replacement. There would be no need to put these through the food processor as they are very soft and can be hand mixed.
Another option to try is jackfruit, which I have talked a lot about in my food blogs...this also does well as a replacement and is packed full of nutrition.
Nutritional Values: 9.2g Fat; 286mg Sodium; 20g Carbs; 8.8g Fiber;7.8g Protein