Looking for a nice light summer lunch? Look no further! This spread is spectacular on sandwiches and equally good stuffed in a pita or served with crackers. Add roasted red pepper, lettuce and sprouts for a spectacular power sandwich.
Author: Cathy Russell
Serves: 2
Ingredients
1 cups cooked or canned chickpeas (rinsed and drained)
1 cup grated carrots
1 stalk celery, finely chopped (these can be chopped further in the food processor to make them small)
1 green onion, finely chopped
1 tbsp Dijon mustard
1 tsp raw honey
1 large dill pickle, finely chopped (Bubbies makes a great naturally fermented pickle)
2 tbsp natural mayonnaise
1 tsp lemon juice
pinch of sea saltExtras:
Roasted red pepper, sliced cucumber or sliced/chopped tomato
Romaine leaves
Sprouts-sunflower or alfalfa
Instructions
Break up the chickpeas coarsely, using a food processor, potato masher or the back of a fork.
Combine chickpeas, carrots, celery, onion, mustard, pickle, mayonnaise, lemon juice and salt in a large bowl.
Assemble sandwiches, stuff in a pita or use as a dip/topping for crackers.
Add strips of roasted red pepper, chopped or sliced tomatoes, or cucumber, and top with lettuce and alfalfa sprouts. Or just eat a big bowl of it as is, all mixed together!!
Recipe by at https://www.cathyrussellcreativenutrition.com/chickpea-power-sandwich-spread/