1/2canChickpeas (about 7-8 oz.)drained, rinsed and chopped in a food processor
1Green Onion (Scallion)
1/4cVegan Mayonnaiseor more to taste
1tspDijonor more to taste
1/8tspSaltor more to taste
pinchPepperor more to taste
Drain, rinse and add half a can of chickpeas to a food processor. Pulse until you reach a shredded texture, but taking care not to go too far. A few pulses is all you need. Alternately, you can mash with a fork.
Add chickpeas to a bowl with celery, green onions, dried cranberries, chopped walnuts.
Add vegan mayonnaise and Dijon mustard, along with salt and pepper, to taste.
At this point, you could add fresh parsley (or any other herb of choice), red onion, etc. You could even substitute the mayonnaise with hummus or guacamole.
I made mine into a meal prep served on a bed of butter lettuce and with some crackers. However, you could also make this into a wrap or a sandwich. Switch out the lettuce for kale and a wedge of lemon. Get creative & enjoy!
Nutrition is for the chickpea salad only. Lettuce and crackers are not included.