Ingredients

• Ingredients Scale 1x2x3x 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed 1/2 cup celery, sliced 1/2 cup carrots, diced 1/4 cup scallions, sliced 1/3 cup vegan mayo (1/4 – 1/3 cup or so hummus or tahini + 2 – 3 tablespoons water), see notes 1 – 2 tablespoons dijon mustard (stoneground ok too) 1/4 teaspoon garlic powder salt + pepper, to taste juice of 1 lemon, optional (adds brightness) small handful pepitas (pumpkin seeds), optional paprika (regular or smoked paprika), to garnish To Serve Bread of choice or tortillas Leafy lettuce mashed avocado

Preparation

• Instructions Mash chickpeas: Place chickpeas in a medium size bowl and roughly mash about 3/4 of the garbanzo beans with the back of a sturdy fork, potato masher or pastry blender. Assemble salad: Add the remaining ingredients and combine to mix. Add more vegan mayo or hummus if you like it creamier. Taste for seasoning. Ways to serve: Sandwich: Using bread, layer the bottom half with leafy greens and the top half with mashed avocado. Spread the chickpea salad on the bottom half and top with the top half. Slice in half and enjoy! Wraps: Lay a tortilla on flat surface, add a few leafy greens in the center, top with chickpea salad and roll. Alternatively, stuff pita bread with salad and leafy greens. Salad: serve on a bed of leafy greens. Dip: Scoop up with crackers or sliced vegetables like cucumbers, bell peppers, celery sticks, etc. Store: Leftovers can be kept in an airtight container in the fridge for up to 5 – 6 days.