Ingredients

The following ingredients have 4 Servings
  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, diced
  • 1/4 cup scallions, sliced
  • 1/3 cup vegan mayo (1/4 – 1/3 cup or so hummus or tahini + 2 – 3 tablespoons water), see notes
  • 1 – 2 tablespoons dijon mustard (stoneground ok too)
  • 1/4 teaspoon garlic powder
  • salt + pepper, to taste
  • juice of 1 lemon, optional (adds brightness)
  • small handful pepitas (pumpkin seeds), optional
  • paprika (regular or smoked paprika), to garnish 
  • Bread of choice or tortillas
  • Leafy lettuce
  • mashed avocado

Instruction

  • Sandwich: Using bread, layer the bottom half with leafy greens and the top half with mashed avocado. Spread the chickpea salad on the bottom half and top with the top half. Slice in half and enjoy!
  • Wraps: Lay a tortilla on flat surface, add a few leafy greens in the center, top with chickpea salad and roll. Alternatively, stuff pita bread with salad and leafy greens.
  • Salad: serve on a bed of leafy greens.
  • Dip: Scoop up with crackers or sliced vegetables like cucumbers, bell peppers, celery sticks, etc.