Yield: 4 servings
1 15-ounce can chickpeas, drained and rinsed
1/2 cup celery, diced
1/2 cup carrots, diced
1/3 cup green onions, sliced (include white and green sections)
1/2 cup regular or vegan mayonnaise
2 tablespoons of your favorite prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon sea salt, to taste
1/8 teaspoon ground pepper, to taste
Juice of one lemon
- Place the drained, rinsed chickpeas in your food processor along with the remaining ingredients.
- Pulse until it is a chunky consistency—leave some of the chickpeas intact. You can do this in a bowl with a potato masher if you do not have a food processor.
- Serve on your favorite toasted whole-grain bread topped with lettuce and tomato if desired.
Serving size: 1 serving with 2 slices of light, whole-grain bread and regular mayonnaise
Total fat: 21 g
Saturated fat: 3 g
Cholesterol: 10 mg
Sodium: 447 mg
Carbohydrate: 22 mg
Fiber: 5.2 g
Protein: 5.8 g