Vegetarian Chickpea Salad

At my latest work demonstration, I tried out a new recipe for my vegetarian clients. It is very similar to how a tuna salad is made; however, chickpeas are subbed for the tuna.  Came out way better than I was expecting and it was a 100% success (in terms of acceptability by testers)! Chickpeas are a great source of molybdenum (works to breakdown protein in the body), manganese, folate (prevents neural tube defects), copper, and iron. One serving of chickpeas (1/2c) provides 6g fiber and 6g protein. For those of you who are not vegetarian (or are lacto-ovo vegetarians), eggs would be another great addition to boost the protein content!

Vegetarian Chickpea Salad
1 (15-ounce) can chickpeas, drained and rinsed
2 stalks celery, chopped
1/2 onion, diced
1T mayonaise (can sub avocado for a healthy fat)
1T lemon juice
1 tsp. dill weed
Dash salt and pepper

1. Mash chickpeas in a large bowl.
2. Add rest of ingredients to bowl and mix well.

Options for Serving
-On a bed of lettuce, no dressing needed!
-As a dip for veggies (carrots, celery, etc) or crackers.
-Wrapped in lettuce leaves for a snack or appetizer.
-As a starchy side dish for chicken or fish.


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