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
- 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!
- Chop your green onion, celery, shredded carrots, pepper, and pickles.
- Add to the bowl with your chickpeas, then add mayo, Dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.
- Fold in sunflower seeds and basil (as much or as little as you’d like) and adjust any ingredients to taste.
- 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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