Unlike its doppelgängers (chicken, tuna or egg salad), this chickpea salad is completely plant based and swaps cholesterol rich mayo with dairy free, calcium rich tahini. 

It is perfect to take for lunch on sprouted grain bread, in a gluten free wrap or lettuce wrap or added to a bed of greens like spinach or arugula.

A great recipe to prep for weekday lunches. 

Enjoy!

INGREDIENTS

makes 3-4 ‘sandwiches’

• 1 can chickpeas, rinsed and drained
• 1/4 cup tahini (sesame seed butter)
• 1 Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• 1 Tbsp dijon mustard
• 1 large stalk celery, sliced
• 1/4 cup red onion, chopped
• 1/4 cup chopped fresh parsley (optional)
• 1 tsp garlic powder
• 1/2 tsp paprika
• fresh ground pepper and sea salt

METHOD

In a medium mixing bowl, mash the chickpeas with a large fork or potato masher to your desired consistency – you might like to mash them up until they’re creamy or leave them less mashed with a little more texture.

Stir in the tahini, apple cider vinegar, lemon juice and mustard until well combined. Add in the celery, red onion, parsley, garlic powder, paprika and salt and pepper to taste and stir until all ingredients are mixed well.

Scoop it out onto your favourite bread, wrap or on top of a bed of greens.

Refrigerate any extra in an airtight container for 2 – 3 days.

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TIPS & NUTRITION

Chickpeas are high in fibre, folate, iron and protein for good energy.

The wrap I like is from the brand LIVE – its gluten free, plant based and has simple ingredients. Look for them at your health food store and keep them in the fridge or freezer to stay fresh.