Mashed Chickpea Salad

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Prep Time: 5 mins | Total Time: 10 mins | Makes: 2 serving

INGREDIENTS

• 1 15 ounce chickpeas, low-sodium, canned, drained and rinsed

• 1/2 lemon, juiced and zested (for 1 tsp zest)

• 1 Tbs olive oil

• 2 Tbs olives, kalamata, pitted and chopped

• 1/2 cup celery, chopped

• 1/4 onion, red, hopped

• 1 Tbs parsley, fresh, chopped

• salt & pepper, to taste

• 3 Tbs sunflower seeds, raw

DIRECTIONS

Prep

1. Chop olives, celery, onion, and parsley. Zest and juice lemon.

2. Drain and rinse chickpeas.

Make

1. Add chickpea, lemon juice, 1 teaspoon of zest, and olive oil to a bowl. Using a potato masher or fork, mash chickpeas.

2. Mix in the chopped ingredients, sunflower seeds, and season to taste.

3. Enjoy over a bed of dark leafy greens, or in a whole grain or a lettuce leaf wrap.

Recipe Source: Living Plate RX

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