Chickpea Salad (Vegan, Oil-free, & Gluten free)

This recipe is super easy to make and perfect for a cold lunch to pack for work or school. You can enjoy it on a sandwich, crackers, a wrap, with veggies, on a salad or any other way you like.

Ingredients:

• 2 15 oz cans of chickpeas, drained and rinsed

• 2 stalks of celery, finely diced

• 1 large carrot, peeled and shredded

• 1/2 of a medium/large red onion, finely diced

• 2 tbsp runny tahini

• 1 tbsp lemon juice

• 3 tbsp aquafaba (liquid from the can of chickpeas)

• 1 tsp dijon mustard

• 2 tbsp nutritional yeast

• 2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• 1/2 tsp celery salt

• 1/2 tsp paprika

• Pinch of turmeric (optional)

• Additional salt to taste

Directions:

1. Add your chickpeas to a large bowl and using a fork, potato masher or even your hands, mash them to your desired consistency. You can use a food processor if you want a smoother texture.

2. In a small bowl mix together all ingredients except your onion, celery, and carrot to make a sauce.

3. Add your onion, celery, shredded carrot, and sauce to your chickpeas then mix until everything is well combined.

4. Store in an air tight container in the fridge for up to a week.