Chickpea Salad

This is a spin off, no-real-measurement recipe that's similar to tuna salad...minus the tuna!

INGREDIENTS

15 oz cooked chickpeas/garbanzo beans

mayo

chopped pickles

chopped onion

lemon juice

salt & pepper

optional: banana peppers, jalapenos, siracha, and anything else you think would be a good addition!

INSTRUCTIONS

-If you're using canned chickpeas/garbanzo beans, rinse them thoroughly first.

-Throw chickpeas into a bowl and roughly mash them until they're in smaller pieces, yet not blended. It may be easier to pulse them a few times in a food processor for this step.

Add in about 1 teaspoon lemon juice, a dollop of mayo, chopped pickles, chopped onions and any other additions you think would be good, along with more mayo if you'd like. It works best to taste and adjust as you go.

(I probably add around 1/3 cup pickles, 1/4 cup onions, a few chopped banana peppers and jalapenos, and 2-4 tablespoons mayo.)

This is really good on crackers and in between a couple slices of bread!

The liquid that is used to cook the chickpeas, aquafaba, is an AMAZING ingredient. There are so many ways to use it, especially for those of you sensitive to eggs! Check out aquafaba recipes on Pinterest or Google for inspiration!

Recipe from https://www.instagram.com/carlytaylor269/