Saturday, January 14, 2017

Chickpea Salad

Chickpea Salad:
Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood

Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
1 large ripe avocado, peeled and pitted
1/4 cup finely chopped green onion
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons vegan mayonnaise
2 tablespoons yellow mustard
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, optional

4 whole-wheat pitas
1/2 English cucumber, sliced thin, for serving
Sliced radishes, for serving
Sliced English Cucumbers, Baby Spinach


For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, vegan mayo, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.

For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into pita and add radishes, cucumbers and spinach.

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