Even Picky Eaters Will Love This Healthy Chickpea Salad

As a picky eater and newbie pescatarian, I know that I have to branch out and make things I would never think to make or eat. And where do you go to find recipes like that? Pinterest. So, I scrolled through Pinterest for pescatarian recipes and found some things I was willing to try. 

One food I know I will love forever is chickpeas (aka garbanzo beans). And before the switch to my now fish-veggie-fruit-grain diet, chicken salad was always my go-to meal at home. So I thought to myself, "I wonder if chickpea salad is a thing?" To Pinterest I went with a mission to find a few healthy chickpea salad recipes.

I scrolled through a multitude of healthy chickpea salad recipes and pinned ones I thought I could customize. Because I'm new to this chickpea salad idea, I chose to mimic the simplest one. I then customized it to my heart's content.

Healthy Chickpea Salad

• Prep Time:15 mins
• Cook Time:10 mins
• Total Time:25 mins
• Servings:6
• Easy

Ingredients

• 2-15.5 oz cans chickpeas
• 1 head bok choy or other leafy green
• Celery optional
• 1 red onion optional
• 2 cloves garlic
• 1/2 cup sunflower seeds
• Dijon mustard to taste
• Mayonnaise to taste
• Oregano to taste
• 1 tablespoon olive oil

• Step 1

  Get all your ingredients and supplies together. You'll need a knife, a cutting board, and a food processor or blender. I borrowed my roommate's MagicBullet and it worked well since I wanted mine to be a chunky consistency versus hummus.

  

• Step 2

  Cut up your veggies. I only used the bok choy and garlic because I'm a picky eater, but you can use whatever you want—like celery or onions. After cutting your veggies and mincing the garlic, open and drain your chickpeas.

  

• Step 3

  Pour your chickpeas into the blender—I found it easier to blend them in small portions to make sure they got as pureed as I wanted them.

  

• Step 4

  Move your pureed chickpeas into a tupperware container or bowl and put in your sunflower seeds, veggies, and olive oil. The next part is all up to taste. Put in as much mayonnaise and mustard as you like and mix it. Make sure to use small amounts at first and taste as you go. You can always add but you can't take it back out.

  

• Step 5

  Lastly, decide how you want to eat it. Because it's a pureed chickpea salad, I used bread and made a sandwich, but you could also use a tortilla wrap or crackers of your choice. Eat and enjoy!

  

It's not the most Insta-worthy sandwich, but it's tasty. If you enjoyed this healthy chickpea salad recipe be sure to try some others, once you get on a roll it's hard to stop. Spoon has a few and there's always Pinterest!