Absolutely the best chickpea salad spread I've ever had. Incredibly light and flavorful, easy to prepare and it is also versatile. We love it as an open faced sandwich with peppery sprouts but it also makes a simple appetizer served on cucumber slices. Don't forget to pack this one for a jaunt in the country. It makes picnics a memorable occasion.
Ingredients:
1 -15 oz can of organic chickpeas drained and rinsed. (I remove the skins but it's not necessary
2 tbsp olive oil
2 tbsp vegan mayonnaise. (Olive oil based mayo is great if your not vegan)
2 tbsp red bell pepper diced
2 tbsp lemon juice
2 tbsp Italian parsley chopped
2 green onions sliced thin
1/2 tsp sea salt
1/2 tsp black pepper
1/8 tsp cayenne (essential)
1/4 tsp turmeric powder
fresh sprouts of your choice
1 In a large bowl mash the chickpeas with a fork until it a few small chunks remain. You want some texture.
2 Combine all the ingredients mixing well
3 Serve on a favorite bread (thin slice of rosemary focaccia works really well)
4 Dust with sweet paprika and top with your favorite sprouts
Enjoy!
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