Provides 3 servings
Ingredients
1 can (15 oz) chickpeas drained and rinsed
¼ cup shredded carrots
½ small red onion diced
2 garlic cloves minced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 tablespoons hummus
1-2 tablespoons water
¼ teaspoon paprika
salt & pepper to taste
Directions
- In a large bowl, mash chickpeas using the back of a fork or a potato masher until desired consistency is reached.
- Add carrots, red onion, garlic, lemon juice, olive oil, hummus, water, paprika, salt, and pepper to the mashed chickpeas and mix until combined.
- 3) Serve chilled or at room temperature. Serve as a hearty sandwich as seen here, or it can be served as is, with crackers, in a wrap, on bib lettuce, and more.
Recipe from: https://apinchofparsley.com/vegan-chickpea-tuna-salad-sandwich-without-mayo/
Hi! My name is Brittany Hinton. I work as an outpatient and inpatient dietitian at Holy Cross Hospital. I first became a lacto-ovo vegetarian (eggs/milk, no meat) when I began college. Between school, work and running cross country I needed a quick recipe as well as a cheap source of protein. This recipe was one of the first recipes I started making when I became a vegetarian. Spread this tasty mixture between two slices of whole wheat bread to create healthy meal.
