Favorite Chickpea Salad

I’ll admit over the past few years and especially since becoming a mom the word “lunch” has gone from a noun to a verb. In every sense of the definition I have made it a verb, lunching IS totally a verb. In general, I’m a lazy luncher and I would much rather blend up a smoothie or go “lunching” with someone I love opposed to making lunch and eating at home. Since going plant-based my feelings about eating lunch in have changed and I no longer wonder what I will make and how long it will take because I have developed some really great and quick lunchtime recipes like my Favorite Chickpea Salad. It is the best I have ever tasted and it contains only whole foods. No mayo, oil or canned meat. If you like chicken salad, tuna salad or avocado you will love this. My kids love taking it in their lunch boxes with crackers and gluten-free bread and because of the lemon it will never turn or change color. It is full of protein, good for you fats and veggies. For all my paleo friends scoop this chickpea salad onto romaine lettuce leaves for a paleo lunch.

Favorite Chickpea Salad

Dairy-free, gluten-free, nut-free, soy-free, refined sugar-free
Servings: 4

Ingredients

• 1 can drained garbanzo/chick peas
• 1 ripe, diced avocado
• 3 tbsp relish (preferably dill)
• 1 red radish, diced
• 1 celery stalk, diced
• 1/4 cup diced onion
• 2 tsp lemon juice
• 1 tsp sea salt
• 1 tsp pepper

Instructions

1. Add the chick peas to a medium size mixing bowl and mash with a fork or metal potato masher
2. Add the rest of the ingredients and continue to mash and incorporate until combined
3. Serve on top of gluten-free bread, with crackers or in romaine lettuce leaves

Store leftovers in airtight container for up to 24 hours in the fridge