PF Kitchen: Heart Healthy Chick salad
Ingredients
-1 (15 ounce) can chickpeas, drained + rinsed
-3 stalks green onion
-2 stalks celery
-1/4 cup chopped shredded carrots
-1/4 cup finely chopped red bell pepper
-1/4 cup store bought or homemade mayonnaise (vegan or regular)
-1-2 tsp dijon mustard
-1 tsp yellow mustard
-1/8 tsp dried dill (or fresh, to taste)
-1/8 tsp salt
-1/8 tsp pepper
Optional but if you want extra kick try adding these ingredients:
-1/4 cup finely chopped dill pickle
-3 TBSP unsalted roasted sunflower seeds
-2 TBSP fresh chopped basil, plus extra to taste
Directions
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Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout!
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Chop your green onion, celery, shredded carrots, pepper, and pickles.
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Add to the bowl with your chickpeas, then add mayo, Dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.
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Fold in sunflower seeds and basil (as much or as little as you’d like) and adjust any ingredients to taste.
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Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, on a salad, or simply dive into the bowl spoon-first – anything goes!
***Servings: 2-4***
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