Ingredients
The following ingredients have 12 Servings
- 1-15oz can organic chickpeas, rinsed and drained
- 2 medium carrots, diced small (yields about 1 cup)
- 3 celery stalks, diced small (yields about 1/2 cup)
- 1/2 cup fresh cilantro or parsley tightly packed, finely chopped
- 2 tbsp roasted sunflower seeds
- For the dressing:
- 3 tbsp regular or vegan mayo ( See note #1)
- 1 tbsp wholegrain mustard
- 1 tbsp lemon
- 1 tbsp brown mustard
- 1/4 tsp ground black pepper
- A couple of splashes of hot sauce (optional)
Instruction
- Pulse the chickpeas in the food processor 4-5 times until they just start to break down (we like the chickpea salad chunky. If you like it smoother, pulse a few more times)
- Add the diced carrots, celery, cilantro, and sunflower seeds and mix well. Transfer to a bowl and set aside
- To prepare the dressing, whisk all the ingredients together in a bowl until smooth and creamy. Add to the chickpea mixture, mix well and refrigerate until ready to use
- Enjoy it on a sandwich (see sandwich add-on suggestion in note #3 below), eat it with crackers, or on a bed of lettuce
