Mashed Chickpea Salad
MASHED CHICKPEA SALAD
1 medium carrot, shredded
1 (15 oz) can of chickpeas (garbanzo beans) drained and rinsed
2 stalks of celery, chopped small
1/3 of a small apple, chopped small
1/4 cup red onion, chopped small
1/2 cup kale, de-stemmed and torn into small pieces
2 tablespoons fresh cilantro
2-3 heaping tablespoons of dijon, more as needed (I used a mix of spicy dijon with stone-ground)
1/2 teaspoon minced garlic
fresh juice from 1/2 of a lemon
1.5 tablespoon sunflower seeds
sea salt salt and pepper, to taste
In a food processor, pulse carrot until shredded and transfer to a large bowl.
Add chickpeas to food processor and pulse a few times until blended, but still with chunks for texture (You can also mash them in a bowl with a potato masher).
Transfer to a bowl with the rest of the ingredients and mix thoroughly until well combined.
Taste test and adjust salt and pepper to your liking.
I doubled the recipe in the pictures for extra leftovers.
You can sub any mustard you like, or even use vegan mayo if you like.
Adjust the lemon juice to your liking (sometimes less is more with lemon juice).