Happy Friday Friends! I am so happy the weekend is here and I am kicking off my recipes series. This is something I have had a desire to do for a long time and realizing the importance of what goes in our body, I knew I needed to share these with all of you. This week I wanted to start with some simple and light. This recipe will make several sandwiches so if you are the only one partaking in it, you will have several meals leftover for the remainder of the week.
I came across this recipe originally here but tweaked a few things to my preference. The great thing about this recipe is that you can adjust the ingredients to your liking. It is packed with healthy and yummy veggies, so if you are someone who does not get enough vegetables in your diet this is a great addition. My hubby loved this and liked the fact of how light it was and easy to eat. No bloat after, upset stomach or post food lag from eating too much. That is one thing I absolutely love about eating healthy. You always feel good and never have any food regrets (ugh, who has been there?)
Garden Vegetable Chick Pea Salad
Ingredients:
· 15 oz canned chickpeas, drained + rinsed
· 2 stalks green onion
· 2 stalks celery-finally chopped
· 1/4 cup chopped shredded carrots (I juice carrots throughout the week so the compost is perfect for this recipe)
· 1/4 cup finely chopped red bell pepper
· ½ cup favorite mayo ( I like to buy this one from Wegmans as it is a healthier option. Feel free to use your mayo of preference)
· 1 tsp Dijon mustard
· 1/8 tsp dried dill
· 1/8 tsp salt
· 1/8 tsp pepper
· 3 TBSP roasted sunflower seeds
· 3 TBSP fresh chopped basil plus extra to taste
· Optional: Chopped up dill pickle to taste
Instructions:
1. Drain and rinse your chickpeas and add them to a large bowl. Mash until texture appears flaked, like tuna salad. Tip: Use a food processor as it saves time and effort! I used a potato masher and followed up with a fork.
2. Chop your green onion, celery, shredded carrots, pepper, and pickles (if desired).
3. Add to the bowl with your chickpeas, then add mayo, Dijon, dill, salt, and pepper. Stir well.
4. Carefully mix in sunflower seeds and basil and adjust any ingredients to your taste preference.
5. Pile on bread, make a grilled wrap, eat on a bed of lettuce, or just grab bites by the spoonful. Enjoy!
I want to make this recipe again only using the traditional ingredients I use in my chicken salad recipe. I will share that in the near future!
Let me know if you love this recipe and what you are looking to try next!
XOXO,
Brianna Lynne
