Jennifer Barckley
Perfect for lunch when you're running late.
Lucky for us, chickpeas are having a moment. And, it’s easy to see why. They pack a protein punch, with close to 20g per cup. Plus, they’re full of essential minerals like metabolism-supporting manganese, and the cell-supporting B-vitamin, folate. Whether at home or in the office, toss them together with a few other ingredients, and you may be amazed at the budget-friendly bite this protein-packed chickpea salad sandwich shares.
Ingredients
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2 cans chickpeas
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1 bunch green onions, finely chopped
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4 celery stalks, diced
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1 large dill pickle, diced
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3 tablespoons dijon mustard
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1 clove of garlic, minced
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1 pinch of salt
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1 tablespoon sweetener of choice
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1 teaspoon apple cider vinegar
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fresh cracked black pepper to taste
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2 slices bread of your choice or wrap of your choice
Tools
- Food processor
Directions
- Drain both cans of chickpeas.
- Add chickpeas to food processor. Pulse the chickpeas for 1-2 seconds and repeat until the beans are chopped up, not creamed. This should take no more than 6-8 seconds.
- Transfer chopped chickpeas to a large mixing bowl.
- Add remaining ingredients to the bowl with chickpeas and mix well.
- Serve on bread or wrap of your choice.
