Chickpea Salad

The perfect vegetarian filling for sandwiches or wraps, or enjoyed as a snack to go with carrot coins and crackers!

Ingredients:

• 1 15 ounce can chickpeas (rinsed and drained)

• 2 stalks celery – diced

• 3 baby dill pickles (low sodium) – diced

• ½ red bell pepper – diced

• 2 cloves garlic – minced

• 2 green onions – sliced thinly

• ½ ripe avocado – mashed with a splash of lemon juice and chopped cilantro

• 1 tbsp mustard – I used Dijon

• 2 tsp lemon juice

Directions

1. Add drained can of chickpeas to a food processor. Blitz on the chopped setting until they are cut up but not a paste - you want texture! You can do this with a potato masher or fork too but it’s way more work!

2. Add the chopped chickpeas to a bowl with diced celery, bell pepper, pickles, onions, mashed avocado and garlic. Stir to combine.

3. Stir in the mustard and season it with the 2 tsp lemon juice and salt and black pepper as needed!

4. Enjoy this chickpea salad on your favourite bread/tortillas or with your favourite crackers and vegetables!