
Recent Recipes
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Easy Chickpea Salad
Chickpea Salad is great on toast, with crackers, or eaten all by itself. Chickpeas deliver a whopping 14 grams of plant based protein in a cup of this salad!
2 15-oz cans chickpeas, drained and rinsed
2 celery ribs, chopped
1/2 small red onion, diced
1/4 cup parsley, chopped
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup + 1 tbsp mayo, divided
1 tbsp Dijon mustard
juice from 1/2 a lemon
whole grain bread, for serving
- To a medium sized mixing bowl, add drained and rinsed chickpeas. Using a potato masher, fork, or back of a ladle, mash until most of the chickpeas are broken down. Add celery, red onion, parsley, salt, pepper, 1/4 cup mayo, mustard, and lemon juice to the bowl. Mix until fully combined.
- Heat a saucepan on medium-high. Spread remaining mayo on both sides of a slice of bread. Toast until golden brown, about 2 minutes on each side. Spread mustard on toast and pile high with chickpea salad. Leftover chickpea salad can be stored, covered, in the fridge for 5 days.
GF
V
veg
DF
Yield: 4 servings