Chickpea Salad

Here’s the deal. I love mayonnaise. And when I say I love it, that’s kind of an understatement. When I was a kid I would eat mayo on slices of cheese like it was being taken away from me a moment later. Also, don’t ask me if I liked mayonnaise or miracle whip better - because I’ll tell you both.

So, now, even in my twenties - I still love mayo. However, in this decade of my life I love vegan mayonnaise. Honestly, I don’t taste a difference. So, If you’re a fellow vegan or have an egg allergy - vegan mayo is a great option. AND you can get it made from olive oil instead of canola oil if that’s you’re sort of thing.

For some reason, as soon as the temperature warms up and the sun comes out I legitimately start CRAVING mayonnaise. Which leads me to this recipe. Chickpea salad is a healthy snack, lunch, picnic, or even dinner option. It’s loaded with good nutrition and it gives me an excuse to sneak some mayo into my day. I love this recipe for people who have 8-5 jobs and need to pack their lunches. You can make this on Sunday and it should last you the entire week.

Try it out and you won’t be sad you did!

Chickpea Salad

Serves 4

Ingredients

2 cans of chickpeas - rinsed and drained

1 green bell pepper, Diced small

1 brunch green onions, diced small

.5ounces (1 pack) of fresh dill, chopped small

1/2 raw sunflower seeds

1/4 cup hemp seeds (optional)

1/2 cup vegan mayo

3T Dijon mustard

Salt and pepper to taste

PLEASE NOTE: If you’re making this into a sandwich, you’ll need sandwich bread, tomato slices, and green leaf lettuce (or lettuce of choice).

Directions

1. Once you’ve rinsed and drained your chickpeas, you can toss them into a large mixing bowl. I like to use a potato masher to mash them down a little bit. You don’t want them to be mushy, but having them soft and broken down is a good thing.

2. Add in your diced veggies (bell pepper, green onion, and dill). Stir well.

3. Add in your mayo, mustard, hemp seeds, and sunflower seeds. Stir well.

4. Salt and pepper to taste.

5. Store in the refrigerator for up to one week.

I think this works great on bread as a sandwich or on crackers as a snack or picnic option! However you eat it, I hope you enjoy it as much as I do!

Enjoy!

xo,

Emma