I made this super filling chickpea salad (from Oh She Glows) on Sunday to have for lunch throughout the week and it held up nicely. I changed it up day to day by varying the veggies in the wraps, making it a stand alone salad by adding large chunks of tomato and cucumber and lastly, I used it to top a garden salad.
Ingredients
1 can chickpeas, drained
1/2 cup chopped celery
2 tbsp chopped red onion (soak in ice water to take away the sharpness)
1 or 2 chopped dill pickle
1 tbsp dill
1 garlic clove, minced
1/2 tsp dijon mustard
2 tbsp fresh lemon juice
1/4 cup toasted sunflower seeds (or pecans/walnuts)
Salt and pepper to taste
Directions
Preheat oven to 325F and toast the sunflower seeds for about 8 minutes.
Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt and pepper, to taste.
Enjoy!
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