Mashed Chickpea Salad #vegetarian #yummy

Mashed Chickpea Salad #vegetarian #yummy

It's one of those formulas that never gets old! The most effortless, most advantageous and yummiest lunch around. All that I cherish is altogether enveloped with one bowl of super delish mish-mosh! Crunchy, flavorful and sweet – every one of the components in each nibble.

Besides, the remains are in every case increasingly tasty the following day, when every one of the flavors work together. This time, I took it up an indent and included a little kale.. since why not?! The kale goes unnoticed and along these lines, we can get in some additional greens 🙂 I likewise hacked up an apple to include crunch and an unpretentious sweetness that adjust the flavors.

With a lot of plant protein from the chickpeas and veggies, bunches of fiber and energetic shading, this will before long turn into your new most loved lunch! You can envelop it with a tortilla or collard wrap, you can spread it over toast (my fave) you can make a sandwich out of it, or you can eat it plain. This Mashed Chickpea Salad never gets old; your stomach will be full and cheerful. Truly however, I generally swing to this serving of mixed greens when I'm tired of my very green verdant plates of mixed greens… that is difficult to concede in light of the fact that I adore my greens, yet I experience stages with plates of mixed greens. Some of the time I need them for seven days in a row and can't get enough. Different occasions, I simply feel like blah towards them and would prefer to eat a chocolate bar for lunch.

Mashed Chickpea Salad #vegetarian #yummy

Also try our recipe : Zuppa Toscana Soup #vegetarian #soup

Ingredients :
  • 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

Instructions :
  1. In a food processor, pulse carrot until shredded and transfer to a large bowl.
  2. 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).
  3. Transfer to a bowl with the rest of the ingredients and mix thoroughly until well combined.
  4. Taste test and adjust salt and pepper to your liking.
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