Almost-Vegan Chickpea Salad

- Food + Drink, Main Dish, Salads, Side Dishes

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.

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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!

Ingredients

  • 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)

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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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