Creamy, bursting with flavor, crunchy and oh so satisfying combination of flavors! This will be on your rotation as its super easy and filling.
I’ve been on a salad for lunch kinda kick lately. I’m not a big of vegan lunch meat, so I whip this up in a matter of moments, leftovers are insanely flavorful as the flavor deepens and it works atop of a salad for protein, in a pita, a wrap or on regular ‘ole sandwich bread. Plus, because their is no dairy, it’s a great one for packing up and taking on a hike, picnic or for a beach day! Plus add your favorites for extra crunch, spice or sweetness.
Chickpeas health benefits:
Rich in fiber and protein supporting gut health.
Per 1 ounce:
Carbs: 8 grams
Fiber: 2 grams
Protein: 3 grams
Folate: 12% of the RDI
Iron: 4% of the RDI
Phosphorus: 5% of the RDI
Copper: 5% of the RDI
Manganese: 14% of the RDI
1 can of organic chickpeas, drained and rinsed well
1/4 cup of vegan mayo (I used Follow your heart sriracha mayo) (you can use a bit less if you want a drier consistency)
2 tbl of Dijon mustard
3 scallions, washed, trimmed and chopped
Chives, finely chopped
1 tsp of Old Bay or whatever seafood seasoning you have on hand
1 stalk of celery, chopped
1 tbl pickled jalapeños (optional)
1/4 of a bell pepper, finely chopped
Pinch of red pepper flakes
Into a bowl, add your chickpeas and mash partially with a fork. Then add the remaining ingredients and stir to blend. Spoon out onto your salad, bread, crackers, pita etc.
Store in a glass container in the fridge for up to 4 days.
— Knead to Cook