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I have fond memories of eating egg salad sandwiches for lunch when I was growing up; it was always a special treat. Recently, as I was reminiscing about this delicious lunch idea, I decided to give the traditional egg salad a healthy makeover.
While all of the ingredients in this smashed chickpea salad recipe are Whole Life Challenge compliant, the flavor still recalls the familiar egg salad we all know and love.
This smashed chickpea salad does not necessarily need to be utilized as a sandwich filling. It can be served atop a bed of greens (spinach, romaine, kale, or arugula) with chopped tomatoes and sprouts for a complete and satisfying meal.
It can also be used as a taco filling for corn tortillas (or plantain tortillas that you can make yourself). Either way, top it with avocado, shredded carrots, and broccoli for a creative, veggie-filled taco. It can even be served on its own, as an accompaniment to any meal.
Smashed Chickpea Salad
This can be used as sandwich or wrap filling, served atop greens, or even put in tacos.
- 3 cups cooked chickpeas (garbanzo beans)
- 2 stalks celery finely chopped
- 1/4 purple onion finely chopped
- 2 spears dill pickle finely chopped
- 3 Tbsp WLC-compliant mayonnaise homemade or store-bought
- 4 tsp stone-ground mustard
- 1 1/2 tsp apple cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp turmeric powder
- 1 tsp fresh dill for garnish
Place the cooked chickpeas in a large bowl. Using a potato masher or a fork, mash the chickpeas roughly. The mixture does not need to be completely smooth.
Starting with the chopped veggies, place all the remaining ingredients, except for the fresh dill, into the bowl and mix to incorporate.
Top with fresh dill and serve.
This recipe is WLC-compliant on all three of our veg(etari)an levels and on Kickstart and Lifestyle for our omnivores.
Click here for an easy homemade mayo recipe.