Chickpea “Chicken” Salad
Ingredients
- 1 can reduced-sodium chickpeas, drained and rinsed.
- 1 rib celery, minced
- 1/4 cup minced pickles
- 1/4 cup minced shallot or onion
- 2-4 tbsp regular or vegan mayonnaise
- 2 tsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tbsp minced fresh dill or 1/2 tsp dried dill
- salt and pepper to taste
Instructions
- In a large mixing bowl, add chickpeas, then use a potato masher or the back of a fork to smash ¾ of them, leaving the remaining whole.
- Add the remaining ingredients to the bowl, then stir to combine.
- Taste and add more mayonnaise for creaminess or lemon juice for brightness.
- Serve with your choice of greens or whole grain bread.
