Easy Chickpea Salad!

This delicious chickpea salad is simple and easy to transport to work in a tupperware.

It’s one of my favorite weekday lunch recipes served on a bed of kale with avocado toast.

Click here to print recipe: http://www.kathleenkastner.com/wp-content/uploads/2017/04/Easy-Chickpea-Salad-pdf.pdf

Easy Chickpea Salad: 4 servings

2 cans chickpeas mashed with potato masher or fork

3 Tablespoons vegan mayo

1-2 teaspoons Dijon mustard

1 teaspoon maple syrup

2 celery stalks chopped

2 Tablespoons Organic sweet pickle relish (Trader Joe’s has it.)

1/4 cup chopped purple onion or green onion

1/4 tsp salt (optional)

Serve on a bed of chopped kale with crackers or avocado toast

Top with raw pumpkin seeds or sunflower seeds

Easy Chickpea Salad: 4 servings

2 cans chickpeas mashed with potato masher or fork

3 Tablespoons vegan mayo

1-2 teaspoons Dijon mustard

1 teaspoon maple syrup

2 celery stalks chopped

2 Tablespoons Organic sweet pickle relish (Trader Joe’s has it.)

1/4 cup chopped purple onion or green onion

1/4 tsp salt (optional)

Top with raw pumpkin seeds or sunflower seeds

Serve with crackers or avocado toast on a bed of chopped kale 

Easy Chickpea Salad: 4 servings

2 cans chickpeas mashed with potato masher or fork

3 Tablespoons vegan mayo

1-2 teaspoons Dijon mustard

1 teaspoon maple syrup

2 celery stalks chopped

2 Tablespoons Organic sweet pickle relish (Trader Joe’s has it.)

1/4 cup chopped purple onion or green onion

1/4 tsp salt (optional)

Top with raw pumpkin seeds or sunflower seeds

Serve with crackers or avocado toast on a bed of chopped kale 

 

 

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This entry was posted by KathK26 on Sunday, April 16th, 2017 at 12:01 am and is filed under Uncategorized . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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