This may just be my new go to meal for the summer. It is entirely filling and can be stores in the fridge for easy repeat meals. I adapted it from a recipe that was on The Glowing Fridge. For my version I made a different sauce that held it all together quite wonderfully.
Ingredients
- 1 (19 oz) can organic chick peas
- 1 tbsp. olive oil
- ½ tsp. sea salt
- 1 large carrot, finely chopped
- 2 stalks of celery, finely chopped
- 1 macintosh apple, finely chopped
- ½ large red onion finely chopped
- 1 ½ c. kale, finely chopped
- 3 tbsp. cilantro
- Bread to serve, optional
Sauce
- 1 avocado
- 2 tbsp. vegenaise
- 2 tbsp. dijon mustard
- 2 tbsp. freshly squeezed lemon juice
- 1 tbsp. maple syrup
- 1 clove garlic, minced
- 1/2 tsp. brown sugar
Directions
- Preheat over to 350 celsius.
- Rinse chickpeas and pat dry with paper towel, removing loose skins.
- Coat with olive oil and sea salt on a baking tray.
- Cook for 12 minutes, then rotate and cook for another 10 minutes when over is done preheating.
- While chickpeas are roasting, combine all ingredients for the sauce and mix well. (Note: If you are not a huge fan of mustard you may want to adjust your ratios with the vegenaise, just ensure that you have 4 tbsp in total)
- Combine all other ingredients into a large bowl.
- When chickpeas are done cooking, let sit for 5 minutes to cool.
- Mash with a potato masher or pulse in a food processor leaving some chunks of chickpea.
- Add the chickpeas to the vegetables.
- Add sauce and stir very well until all ingredients are combined well.
- Serve on toast or crackers or eat by itself!
Bon appetit!
