Chickpea Salad
- 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
- First, using a potato masher or fork, mash the chickpeas into a shredded texture, leaving a few chickpeas whole.
- Combine all remaining ingredients with the chickpeas.
- For a sandwich, top off with some alfalfa sprouts, shaved carrots and spinach leaves!
Store in the refrigerator for up to 3 days.
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2016/07/19/chickpea-salad/
3.5.3251