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- Chickpea Salad
-
- 2 Cans Chickpeas, Drain and rinse
- 2 Stalks Celery finely chopped
- 2 Carrots Shredded or finely chopped
- 1 Large apple finely chopped
- 1 Cup Spinach finely chopped
- 3 to 4 Tbs dijon mustard
- 1 Juice of lemon
- 2 to 3 Tbs toasted sunflower seeds
- Salt and pepper to taste
- 1 Green onion finely chopped
- Directions
- Drain and rinse chickpeas and place in a large bowl. Using a potato masher or a fork, mash chickpeas ( you still want them to have some texture, not mashed to paste). Chop your vegetables and add to the bowl. Add mustard, lemon juice, sunflower seeds, salt, and pepper. mix together and adjust seasoning if desired. Serve room temperature or chilled.
- Provided by:
- Fill Your Plate
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Dunn Grains
Tim Dunn Yuma, Arizona, 85364View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Grandma Howard's Apple Pie
Peel, core and slice apples. Squeeze fresh lemon juice over apples.
Combine remainder of ingredients (except pie shells) and bring to a boil to thicken. Pour over apples and mix well.
Grandma's Pie Crust:
3 cups flour
11/4 cups shortening or butter
1 teaspoon salt
5 tablespoons cold water
2 teaspoons white vinegar
1 egg
2 tablespoons cream plus 1 beaten egg for egg wash
Directions:
Blend flour and shortening to pea-sized crumbs. Add remainder of ingredients and mix. Let rest for 20 minutes. Divide and roll out into 2 crusts. Bake bottom piecrust for 15 minutes, cool and fill with apple mixture. Lay the top crust over apple filling and pinch together around the edges. Brush top crust with egg wash. Bake at 425 for 15 minutes. Reduce heat to 350 for 40-45 minutes. Cover with foil if crust gets too brown.
