Chickpeas are a versatile high protein legume. They are delicious in hummus, stew, soup, dessert or in this plant-based alternative to tuna or chicken salad. There are a whopping 39g of protein in one cup of chickpeas!
1 can (15-ounce/425-g) chickpeas, drained and rinsed
2 stalks celery, finely chopped
1 tablespoon sweet or dill relish
3 tablespoons vegan mayonnaise (store-bought or homemade)
1 teaspoon yellow mustard
¼ teaspoon sea salt, or to taste
Ready in 15 minutes
Using a food processor, pulse chickpeas to a soft, flaky consistency.
Transfer to bowl and stir in mayo, mustard, relish and salt until combined.
Taste and adjust the quantities to taste.
Serve with toasted bread, on crackers, or on top of a leafy green salad.