Chickpea Salad

I can’t even tell you how delicious this salad is. I mean seriously. I can’t EVEN! It reminds me very much of a tuna salad, only cruelty and animal free!  It is easy to prepare and can be stored for lunches or made for potlucks! Wrap it up in a tortilla or lettuce leaves, put it in some yummy gluten free sourdough bread or use it as a dip with fresh veggies! My youngest son had seconds and my husband finished off the entire bowl! I truly hope you love this as much as me & my family!


Ingredients:

• 1 can chickpeas, drained & rinsed
• 2 stalks green onion or 1/4 white onion
• 2 stalks celery
• 1/4 cup red bell pepper
• 1/4 cup olives (kalmata or green)
• 1/4 cup vegan mayonnaise (I use Vegenaise Soy Free)
• 2 tsp stone ground mustard
• 1 Tbsp dried basil
• 1 tsp yellow mustard
• 1 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 TBSP raw pumpkin seeds (I used Spicy Fiesta from Go Raw)

NOTE: You can also use my Dill Cashew Cream instead of mayo if you prefer!

Directions:

1. Drain & rinse chickpeas and add them to a large bowl. You can either mash with a potato masher or fork until it looks like tuna salad. Or you could use a food processor for an easier, quick mash!
2. Chop your green onion, celery, red pepper, and olives.
3. Add to the bowl of chickpeas, then add the mayo, both mustards, dill, salt, and pepper. Stir well to coat evenly.
4. Fold in pumpkin seeds and adjust all seasonings to your taste!
5. Add a TON on your favorite bread, on a salad, in lettuce boats, whatever your preference!