1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed
juice of 1/2 lemon + some zest if you like
1/2 cup celery (about 2 small stalks, leaves ok too),
chopped1/2 cup red onion (about 1/2 small),
chopped1/2 teaspoon garlic powder
himalayan salt & cracked pepper to taste
dash of cayenne, optional
Other optional ingredients:
crushed nori sheets or dulse (seaweed)1 tablespoon chia seeds or hemp hearts for some omega 3 & 6
To Serve: 6 slices whole grain, sprouted whole grain flourless or artisan bread, to serveleafy greens, to serve nori sheets, to serve (optional)
DIRECTIONS Drain and rinse chickpeas, place in medium size bowl and roughly mash the chickpeas, about 3/4, with the back of a fork or potato masher, until desired consistency.Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternately, you could use a food processor starting with the beans, pulse a few times, add remaining ingredients pulsing again a few times until desired consistency.Serve chilled or at room temperature.
Ways to serve:Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori.You can also serve on bibb or romaine lettuce like a wrap, instead of using bread, for a gluten-free meal like shown below.Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.Lastly, pair with your favorite crackers.Salad serves 3 generously. Store leftovers in an airtight container in fridge for up to 6 days.
NOTES:If using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice, creamy binder. And if using the hummus recipe link in the ingredient list, omit the cumin.The chickpea of the sea salad is great on leafy greens as a wrap (pictured below). Cool and crunchy!Nutrition facts is for the salad only (bread not included). Using the right bread may add another 10 grams of protein. Not too bad for a vegan sandwich!