Servings: 5 main dishes or 3 sandwiches
Prep time: 15 min
Cooking time: 0 min
Ingredients
1 can low sodium chickpeas, drained and rinsed
3 Tbsp mayonnaise (or veganaise)
2 stalks celery, roughly chopped
3 Tbsp medium red onion, roughly chopped
1-2 cloves garlic
¼ cup fresh parsley, chopped
1 lemon, juiced
1/8 tsp salt
¼ tsp pepper
Optional:
6 pieces whole grain bread
Directions
Combine all ingredients into a food processor and pulse until combined, but still chunky.
Run a spatula down the sides of the processor to mix it all together.
Enjoy with a fork or make a sandwich.
Notes:
If you don't have a food processor, simply mash the chickpeas with a fork or masher until most are smashed but some beans remain whole. Cut the celery, carrots, and red onion into a small dice and mince the garlic and parsley. Fold this mixture together with the lemon juice, salt and pepper.
To make this recipe vegan, use veganaise in place of mayonnaise.
To make this recipe gluten free, use GF bread if making sandwiches.
