I’ve been in a little bit of a dinner rut again, so before I bought groceries this week I decided to check out Pinterest for a little inspiration. I’m always in search of high-protein vegetarian meal options, so when I found this recipe for Mashed Chickpea Salad, I knew I had to try it out.
I put my own twist on the original recipe, and it turned out so good. Brandon even liked it! I’m calling it “almost-vegan” because I added a little sour cream. The original recipe didn’t have any, and of course you could leave that out if you want to. I’m not a vegan though, so I went crazy and added it.
We had this for dinner wrapped in tortillas, and I ate it again the next day for lunch on a toasted english muffin. It would also make a great side – so versatile, and super healthy. Win-win!
- 9 oz of chickpeas (garbanzo beans are the same thing)
- 3/4 of a green apple
- Two stalks of celery
- A handful of shredded carrots
- Dried cranberries
- Sunflower seeds
- Teaspoon of garlic
- About two tablespoons of cilantro (I also added a little more at the end because I love cilantro, but you can do as much as you want)
- Salt + black pepper
- 1/2 cup of spinach
- Juice of 1/2 a lemon
- Spicy brown mustard
- About 3 tablespoons of sour cream (optional)
I drained & rinsed the chickpeas, then put them in my Ninja (a food processor or blender will work – whatever you have!). Then, I gave the spinach, celery, 1/3 of the apple, cilantro, and carrots a rough chop and threw them in with the chickpeas and blended everything up.
After everything was roughly blended, I added another 1/3 of the apple plus the mustard, sour cream, garlic, lemon juice, and salt and pepper and blended briefly again, just to get everything mixed up.
I added the rest of the apple + sunflower seeds and dried cranberries, plus salt/pepper to taste and a little extra cilantro and just mixed with a spoon to give the salad some texture and crunch.
This stuff makes really good leftovers, too!
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