MASHED CHICKPEA SALAD
1 (15 oz) can of chickpeas (garbanzo beans) drained and rinsed
2 stalks of celery, chopped small
1/3 of a small apple, chopped small
1/4 cup red onion, chopped small
1 medium carrot, shredded
1/2 cup kale, de-stemmed and torn into small pieces
2 tablespoons fresh cilantro
2-3 heaping tablespoons of dijon, more as needed - I used a mix of spicy dijon with stone-ground
1/2 teaspoon minced garlic
fresh juice from 1/2 of a lemon
1.5 tablespoon sunflower seeds
sea salt salt and pepper, to taste
In a food processor, pulse the chickpeas a few times until blended but the mixture still has chunks for texture. You can also mash them in a bowl with a potato masher.
Transfer to a bowl with the rest of the ingredients and mix thoroughly until well combined. Adjust salt and pepper to your liking.
You can sub any mustard you like. Adjust the lemon juice to your liking (sometimes less is more with lemon juice).