AuthorHeather BlakeCategoryDairy free, Dips, Gluten-free, Legumes, Salad, Vegan, Vegetarian, VeggiesDifficultyBeginnerA quick, fresh, and tasty sandwich filling that will fuel you for the day!
15 oz canned chickpeas, rinsed
2 large stalks of celery, chopped finely
2 tbsp olive oil
¼ cup parsley, minced
2 tsp mustard (optional)
sea salt
garlic powder, to taste
lemon juice, to taste
1
Add chickpeas to bowl. Mash until about half are crushed.
Add celery, parsley, olive oil, lemon juice, garlic, and salt.
Mix until well combined.
2
Refrigerate for 1-2 hours or serve immediately. (The flavors marinate nicely if you make it ahead of time!)
Serve over toast or lettuce!
Ingredients
15 oz canned chickpeas, rinsed
2 large stalks of celery, chopped finely
2 tbsp olive oil
¼ cup parsley, minced
2 tsp mustard (optional)
sea salt
garlic powder, to taste
lemon juice, to taste
Directions
1
Add chickpeas to bowl. Mash until about half are crushed.
Add celery, parsley, olive oil, lemon juice, garlic, and salt.
Mix until well combined.
2
Refrigerate for 1-2 hours or serve immediately. (The flavors marinate nicely if you make it ahead of time!)
Serve over toast or lettuce!
