PICNIC-STYLE CHICKPEA SALAD
INGREDIENTS
Ingredients are also listed in the recipe itself
Two 15oz. cans of chickpeas
1 cup of shredded carrot
1 cup of chopped celery (roughly 4 stalks)
4 chopped pickle spears (roughly 1/2 cup chopped)
1/4 cup of vegan mayo
3 tablespoons of pickle brine (the juice the pickles are in)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon dijon mustard (yellow works fine too)
Juice of 1 lemon (lime works fine too)
RECIPE - SERVES 4-6
Drain and rinse two 15oz cans of chickpeas then add to a large mixing bowl and roughly mash.
Add remaining ingredients and stir (1 cup of shredded carrot, 1 cup of chopped celery, 4 diced pickle spears, 1/4 cup vegan mayo, 3 tablespoons pickle brine, 1/4 teaspoon each of salt, pepper, garlic powder, onion powder, 1 tablespoon of dijon mustard, and the juice of 1 lemon).
Mix well and serve! It works great as a "tuna melt" on some cheesy bread as well, or on top of a salad, or both (as pictured!).
