Perfect Chickpea Salad



This chickpea salad is crunchy, creamy, and colorful, and makes the perfect sandwich spread! It’s so good, I can just eat it with a spoon.

Ingredients

Preparation

  1. In a large bowl, mash the chickpeas with a potato masher until flaky in texture.
  2. Add the celery, bell pepper, pickles, hummus, mustard, dill, parsley, and lemon juice. Mix well. Sprinkle with salt and pepper, adjusting seasoning to taste.
  3. Serve on toasted whole grain Ezekiel muffins, or in whole grain pita bread pockets.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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