The smashed chickpea salad has become everyone's new favorite sub for traditional tuna/chicken salad. It's creamy, crunchy, and full of protein which makes it the perfect lunch. There are dozens of recipes out there - but this one features tasty raw, rainbow carrots! Not only do the carrots add some nice color to the dish, but they add crunch and sweetness to the salad. You can spread this salad on GF bread, crackers, or serve over a bed of greens for a satisfying lunch!
YIELDS
2 large servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 can of chickpeas
- 2-3 rainbow carrots
- 2 tbsp vegan mayo or hummus
- 1/2 lemon
- salt and pepper to taste
Directions
1. Drain and rinse chickpeas.
2. In a large bowl, mash chickpeas with a fork until there are about 75% mashed. Add in 2 tablespoons of vegan mayo or hummus and stir until thick, creamy texture is achieved.
3. Wash and dice rainbow carrots and mix into chickpea salad.
4. Squeeze with fresh lemon juice and spice with salt and pepper to taste.
