This chickpea mash combines apple, celery, red bell pepper, dill, lemon juice, vegan mayonnaise, and Dijon mustard. It makes a fast vegan lunch for wraps, sandwiches, toast, or salads.
Ingredients
- 1 (19-oz [540-g]) can chickpeas drained and rinsed
- 1 cup (101 g) diced celery about 2 stalks
- 1 red bell pepper diced
- 1 apple chopped (I used Gala)
- ¼ red onion diced
- 3 tbsp (45 ml) vegan mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (1 g) fresh dill chopped
- 2 tbsp (30 ml) freshly squeezed lemon juice
- ½ tsp garlic powder
- ¼ tsp salt or to taste
- ¼ tsp pepper or to taste
FOR SERVING
- For sandwiches: whole grain bread lettuce and tomato
- For wraps: whole wheat wrap lettuce and tomato
- For toast: whole grain bread
- For salad: baby spinach salad mix and lemon tahini dressing
Instructions
- In a large bowl, using a potato masher or the back of a fork, mash the chickpeas until about three-quarters of the chickpeas are mashed and the rest are left whole. Be mindful not to mash everything smooth; some bigger chunks make for the best texture.
- Add the celery, bell pepper, apple, red onion, mayonnaise, Dijon mustard, dill, lemon juice, garlic powder, salt and pepper to the bowl and stir them well to combine. If you would prefer to use a food processor, add the celery, bell pepper, apple and chickpeas, and pulse until they're chopped into 1-inch (2.5-cm) chunks. Remove the ingredients from the food processor, and add them to a large bowl to mix in the remaining ingredients (mayonnaise, Dijon mustard, dill, lemon juice, garlic powder, salt and pepper).
- Serve the chickpea mash in a sandwich, wrap, open-faced on toast or in a salad. Store leftovers in an airtight container in the fridge for 3 to 4 days
Feel free to adjust the vegetable and seasoning ratios as you like! This is also great with chopped broccoli florets or diced carrot.