Enter Fresh's Chickpea Salad. Smashed chickpeas, carrots, celery, green onions and dill pickle... it's got all the right stuff going on. Pumped up with dijon mustard and honey and a mere tablespoon of mayonnaise (I've recently swapped this out for vegenaise because the latter just tastes SO much better), this is a friendly riff off of a classic comfort food.
|Chickpea Salad Sandwich with Avocado and Pea Sprouts|
(from Fresh at Home)
1 19 oz can chickpeas, drained and rinsed
1 large carrot, shredded
1 stalk celery, finely chopped
1 green onion, minced
1 large dill pickle, minced
1½ tbsp dijon mustard
½ tbsp honey (or agave)
1 tbsp vegenaise/mayonnaise
1 tsp lemon juice
kosher salt and pepper to taste
1. Break up chickpeas in a food processor until coarsely chopped. Alternatively, you can mash them with a potato masher.
2. In a large bowl, mix together chickpeas with remaining ingredients. Mixture will keep for 3 days in the fridge.
Makes enough for 6 sandwiches. I like topping mine with avocado, roasted red peppers and some alfalfa sprouts.