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

  1. 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.
  2. 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