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For lunch yesterday I was going to make something fall-like but then when I opened my panty to grab the can of pumpkin, the chickpeas got jealous.  So I decided pumpkin can wait another day or two and dove in for the beans!

I love chickpeas so much I could eat them straight out of the can!  But instead of doing that, I wanted to show you guys how to make this amazing chickpea salad. Some call it a mock-tunafish salad, because it has some similar ingredients, however I definitely don’t think it tastes anything like tunafish. And plus in my opinion chickpeas are much better (and better for you!) This salad is healthy, high in protein, vegan, and full of fresh organic veggies.

Chickpea Salad adapted from The Kitchn

This salad you can spoon onto a slice{s} of bread, a cup of lettuce -to make a lettuce wrap, or just put in a bowl and eat it as is – like I did. It’s pretty filling for me so I just like to eat it plain. You can also make it heartier by adding more veggies such as green & yellow bell peppers, banana peppers, chopped carrots, or kalamata olives. Keep in mind tho if you add more veggies you may want to add another can of chickpeas so they don’t drown under all the other ingredients.

Ingredients

  • 1 15oz. can of organic chickpeas, drained and rinsed
  • 1/4 c. Vegenaise (this is vegan mayo. For non-vegans a great/healthier alternative is fat-free plain greek yogurt with a squeeze of lemon)
  • 1 tablespoon dijon mustard (or more to taste, I <3 Dijon)
  • 1 1/2 tbsp. rice vinegar
  • 1/3 c. chopped organic red bell pepper
  • 1/2 cup finely chopped organic celery (about three ribs)
  • 2 tablespoons finely sliced scallions (about two scallions)
  • 1/3 c. chopped organic cucumber
  • sea salt & cracked pepper to taste (I used himalayan pink sea salt)
  • a sprinkling of cayenne pepper (optional but adds a nice spicy kick)

Instructions

Drain the chickpeas and rinse well in a strainer.  Pour them into a mixing bowl and mash with a fork (if you plan on putting them on bread and want a creamier consistency try sticking them in your food processor and pulse a few times.

Add the remaining ingredients and mix well.

Easy peasy.  And so yummy.  I ate half of this bowl for lunch, and the other half after yoga for a nice protein packed dinner.  I have to say it is kind of addicting.

xo Jennifer

When you eat a sandwich do you eat it with one slice of bread, two, or none? What is your favorite kind of bread?  Have you tried greek yogurt in place of mayo? What are your favorite fall foods?

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