Chickpea Salad

A recent Japanese study has suggested that more plant protein may be tied to a longer life.

Try this vegetarian “chicken” salad to incorporate meatless meals into your schedule.

by Sarah Frazier, acac Timonium p.r.e.p. director

Ingredients

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Directions

  1. Add the chickpeas, greek yogurt, mustard, salt and pepper to a food processor and pulse until well combined. Scrape down the edges periodically and feel free to leave the chickpeas as whole or crushed as you would like!
  2. Stir in the celery and red onion. Let sit and chill for a little while to let the flavors meld.
  3. Serve on whole wheat bread, in a wrap, or over a bed of lettuce!