INGREDIENTS
2 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed
3-4 tablespoons vegan mayonnaise (gluten free)
2 teaspoon Dijon mustard
3 stalks celery, diced (small pieces)
1/2 cup fresh parsley or spinach finely chopped
1/4 red onion, diced (small pieces)
1/4 teaspoon sea salt
Freshly ground pepper to taste
DIRECTIONS
Mash the chickpeas with the back of a fork or a manual potato masher until chunky.
Add the vegan mayo, mustard, celery, herbs, onion, salt, and pepper to the bowl of chickpeas. Stir to combine. Taste and adjust seasonings as desired.
Can be served on bread as a sandwich or as a dip with chips etc..
Store any leftover chickpea salad in the refrigerator for 5 days.