Chickpea Salad
 
ingredients
  • 1 15-oz can chickpeas, drained & rinsed
  • ¼ cup dill pickles, finely chopped
  • ½ cup purple onion, finely chopped
  • ¼ cup dried cranberries
  • ¼ cup walnuts, chopped
  • 2 ribs celery, diced
  • 2 Tbs vegan mayo
  • 2 tsp whole grain mustard
  • 2 tsp dried dill weed
  • ½ tsp ground black pepper
  • ¼ tsp pink himilayan sea saly
  • ¼ tsp turmeric
instructions
  1. First, using a potato masher or fork, mash the chickpeas into a shredded texture, leaving a few chickpeas whole.
  2. Combine all remaining ingredients with the chickpeas.
  3. For a sandwich, top off with some alfalfa sprouts, shaved carrots and spinach leaves!
notes
Store in the refrigerator for up to 3 days.
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2016/07/19/chickpea-salad/