1 - 14 ounce can chickpeas, drained and rinsed
2 tablespoons yellow mustard
1 tablespoon oil (optional)
2 stalks celery, chopped
1/2 cup chopped cucumber
1/2 green bell pepper, chopped
1 dill pickle, chopped
Black pepper and salt, to taste
Paprika, to taste
1) Mash the chickpeas with a potato masher or fork.
2) Stir in mustard, oil, celery, cucumber, bell pepper, and pickle. Sprinkle in black pepper, paprika, and salt to taste.
Serving suggestion: Place sliced avocado and tomato on bread with several scoops of the salad. Good toasted or cold!
Source of recipe: A Clean Eating Chicken Salad recipe was merged with a Vegan 'Tuna' Salad recipe.. this is their baby.