Chickpea Salad
What you'll need
Sharp knife
Cutting board
Large bowl
Measuring cups
Measuring spoons
Blender
Potato masher
Ingredients
Serves 2
15 ounces Chickpeas canned
1 stalk Celery finely chopped
1/2 Jalapeño Pepper minced
2 tablespoons Cilantro chopped
1/4 cup Red Onion finely diced
1 teaspoon Fresh Lemon Juice or 1 tablespoon Fresh Lime Juice
3 tablespoons Chickpeas liquid from can
2 cloves Garlic minced
2 tablespoons Olive Oil
1 teaspoon Honey
Salt to taste
Pepper to taste
Directions
1.
Prep salad:
Drain 1 can of chickpeas, and reserve 3 Tbsp of chickpea can liquid .
2.
Place chickpeas into a wide bowl, and begin to mash them. Add up to 2 Tbsp chickpea can liquid to help the consistency resemble a chunky tuna salad. Set aside.
3.
Prep vegetables: finely chop celery into small pieces, dice red onion, chop cilantro, mince jalapeno pepper. Add them to the mashed chickpeas.
4.
Make vinaigrette:
add 1 tsp salt, ½ tsp fresh cracked black pepper, 1 Tbsp chickpea can liquid, olive oil, honey, and two garlic cloves to small blender OR mince garlic and whisk all ingredients together.
5.
Add half the vinaigrette to chickpeas and veggies, mix well and taste. Adjust flavor to your liking with more vinaigrette or salt, pepper, and lime.
6.
Eat as you would tuna salad! Over sliced toast or a tostada.