Crunchy, savory, and with plenty of plant protein, made from chickpeas and veggies, with lots of fiber and vibrant color, this salad is guaranteed to become one of your favorite lunches or dinners.
You can make it into a sandwichwith your favorite toasted GF bread, wrap it up in a tortilla or collard wrap, or you can eat it plain by itself. This Mashed Chickpea Salad never gets old as you can make different varieties of it, by mixing it up with your favorite vegetarian options. Due to its savory flavors and crunchy texture, it resembles a wulnut chicken salad, albeit the cruelty, hormones, and antibiotics.
We can all thrive and live a most fulfilling and vibrant life with perfect health while practicing a conscious, sustainable, and plant based lifestyle. Many will never agree with this statement, and will continue to challenge and question us about our protein, and vitamin B12 intake. However, the proof is in the ….veggies, as blood tests do not lie. Shortly after adopting a vegetarian and then a vegan lifestyle, my husband has lost over 10% of his body weight, lowered his cholesterol level by 100 points, and has never felt or looked better!
I’m delighted to keep encouraging, inspiring, promoting and sharing our healthy lifestyle with you and your family.
How can anyone be opposed to eating high nutrient, diverse, vibrant, colorful, delicious, flavorful, organic, whole foods foods at every meal, instead of eating dead things?!?
I am always happy to hear from my readers, receive feedback, share your healthy success stories, and plainly meet other like minded individuals who put animal welfare, as well as their own health at the top of their priorities!
Eat Vegan and Thrive!
All ingredients are GMO free and organic.
1 (15 oz) soaked and cooked organic chickpeas (garbanzo beans) drained and rinsed
2 stalks of celery, diced
1/2 cup red onion, diced
1 medium red bell pepper, diced
4 pickles diced
1/2 a cup of Greek pitted olives, diced
2 tablespoons fresh cilantro
2-3 heaping Tspoons of Dijon or other mustard
1/2 teaspoon minced garlic
fresh juice from 1/2 of a lemon
2 Tspoons of Pine Nuts
2 Tspoons of Nutritional Yeast
Dash of Pink Himalayan salt salt and Cayenne pepper, to taste
Dash of ground cumin
In a food processor, pulse the chickpeas a few times until blended but the mixture still has chunks for texture. You can also mash them in a bowl with a potato masher.
Transfer to a bowl with the rest of the ingredients and mix thoroughly until well combined. Adjust salt and pepper to your liking.
Roll it up in Gluten-Free wrap, or sandwich it between two slices of your favorite toast.