Mashed Chickpea Salad

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!!