Also called garbanzo beans, chickpeas are the most widely grown bean in the world, after the soybean, and offer a host of health benefits. Often included in healing diets, chickpeas help prevent disease, support digestion and keep blood sugar levels stable. One study even showed participants ate fewer processed foods, and less food overall, when chickpeas were incorporated into their diet.
And their texture makes for a great summer chickpea “tuna” salad, piled on lettuce, crackers or tucked in a wrap.
Ingredients:
- 1 15-ounce can chickpeas, drained and rinsed
- 2 stalks organic celery, finely chopped
- ¼ cup finely chopped dill pickle
- 2 tspns seaweed flakes
- 3 organic green onions, thinly sliced
- ½ tspn minced fresh dill
- ½ tspn celery salt
- ½ tspn Old Bay seasoning
- Fresh grated black pepper to taste
- 2 tbspns vegan mayonnaise or mashed avocado
Mash chickpeas. Add remaining ingredients and combine. (For a smoother texture, pulse briefly in a food processor.)