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://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