I really love this chickpea salad. It comes together quickly and tastes delicious. I make it often for a quick, healthy lunch that's full of fiber. Try it as a sandwich or wrap for dinner served alongside chips or fries, and a smoothie or a side salad. Enjoy!
15 oz can of chickpeas, drained and rinsed
3 Tbl vegan mayo (I like Follow Your Heart) OR regular mayo
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp curry powder (add another tsp if you really like that strong curry flavor)
2 Tbl hot sauce (I like Hank's)
2 tsp lemon juice
1 tsp Dijon mustard
1/3 cup chopped pickled onion (picture below)
2 dates, pitted and chopped
salt & pepper, to taste
Directions:
Pour chickpeas into a large mixing bowl. Use a potato masher to mash them gently - maybe about half mashed, half whole. In a smaller bowl combine mayo through Dijon. Mix well then add to the mashed chickpeas. Stir to combine. Add the chopped pickled onions and chopped dates.
- Serve this on sliced bread as a sandwich, in a tortilla as a wrap, scooped on top of a salad, or eat it straight from the bowl.
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