Ingredients

• Ingredients Scale 1x2x3x 1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed juice of 1/2 lemon + some zest if you like 1/4 – 1/3 cup of vegan mayo (or 3 – 4 tablespoons hummus or white bean hummus + 2 – 3 tablespoons water) 1/4 cup celery (about 2 small stalks, leaves ok too), chopped 1/4 cup red onion (about 1/2 small), chopped 1/4 – 1/2 teaspoon garlic powder himalayan salt & cracked pepper, to taste dash of cayenne, optional Other optional ingredients: crushed nori sheets or dulse (seaweed) 1 tablespoon chia seeds or hemp hearts for some omega 3 & 6 sweet or dill pickle relish To Serve 6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve leafy greens, to serve nori sheets, to serve (optional) pickles, optional

Preparation

• Instructions Mash chickpeas: Drain and rinse chickpeas, place in medium size bowl and roughly mash about 3/4 of the chickpeas with the back of a fork or potato masher, until desired consistency. Assemble salad: Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternatively, you can use a food processor starting with the beans, pulse a few times, add remaining ingredients pulsing again a few times until desired consistency. Serve chilled or at room temperature. Ways to serve: Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori. You can also serve on bibb or romaine lettuce like a wrap, instead of using bread, for a gluten-free meal like shown below. Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc. Lastly, pair with your favorite crackers. Salad serves 3 generously. Store: Leftovers in an airtight container in the refrigerator for up to 5 – 6 days. Stir before serving.