Search recipe:
- 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 |
Popular Ingredients:
All Ingredients
Featured Recipe
Summer Squash Corn Fritters
Grate zucchini (summer squash). Squeeze the grated zucchini dry. Combine all ingredients in a medium bowl. Mix until combined. Heat a thin layer of oil in a skillet. Measure out a 1/4 c of batter and place into skillet and slightly flatten with your spatula. I cooked 4 fritters at a time. Cook on each side for 4-5 minutes until browned. Repeat with remaining butter. Serve warm.
