Vegan Chickpea Salad
Servings 6
Ingredients
- 15 oz low sodium canned chickpeas - drained and rinsed
- ½ small onion - chopped
- 1 large carrot - chopped
- 1 stalk celery - chopped
- 1 tablespoon capers
- 1 tablespoon Nutritional Yeast (optional)
- 1 tablespoon mustard
- 2 tablespoon Vegenaise or avocado mayo
- ¼ teaspoon Himalayan cooking salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
Instructions
- Add all ingredients to a food processor fitted with an S blade and pulse 3-4 times until mashed and blended
Notes
Enjoy as a salad topping or in a sanwhich or wrap.