Ingredients

• 15.5 ounces canned chickpeas
• 1/2 large onion
• 2 celery stalks
• 2 medium carrots
• 1/2 fresh lemon
• 2-1/2 tablespoons Dijon mustard
• 1/2 teaspoon black pepper

Preparation

1. Drain and rinse the chickpeas. Dice the onion, celery and carrots. Juice the lemon.
2. Place chickpeas in a large mixing bowl. Mash with a potato masher or fork until combined.
3. Mix remaining ingredients with mashed chickpeas.
4. Refrigerate until ready to serve.

Helpful hints

• Look for low-sodium chickpeas. If unavailable choose the brand lowest in sodium.
• Serve on bread or in a wrap or add to a salad, or as a dip for crudités such as bell pepper, cucumbers, zucchini, carrot or celery sticks or low sodium crackers.
• Include as part of a “snack box” with fresh grapes or apple slices for a meal on the go.
• Chickpea Salad is a great substitute for egg salad.