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Mashed Chickpea Salad

April 5, 2018by Reena0
Mashed-Chickpea-Salad.jpg

By Dr. Joel Kahn

Part of Heart Health Bootcamp Meals >>

 

INGREDIENTS

  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, diced
  • 1/4 – 1/3 cup scallions, sliced
  • 1/4 cup or so hummus tahini
  • 1 – 2 tablespoons mustard (stoneground or dijon)
  • sea salt & pepper, to taste
  • dash of garlic powder
  • 1/2 tsp cumin
  • juice of 1 lemon, optional
  • small handful pumpkin seeds
  • paprika/smoked paprika, garnish

INSTRUCTIONS

  1. Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork or potato masher.
  2. Add the remaining ingredients and mix.
  3. Add more hummus if you like it creamier and taste for seasoning.
  4.  Serve however you like…make a sandwich, serve on a bed of leafy greens or scoop up with crackers or sliced vegetables like cucumbers, bell peppers, celery sticks, etc.
  5.  Store leftovers in an air-tight container in the fridge for up to a week.

If you find your hummus is a bit thick, thin it out with a tablespoon or two of water.

Tip: I make sandwiches from this when we travel. SO good!!


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