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Chickpea “Chicken” Salad (Vegan)
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|15 oz Chickpeas, drained and rinsed|
|1/4 Cup Roasted Sunflower Seeds|
|3 Tbsp Tahini|
|1 Tsp Dijon Mustard|
|1 Tbsp Maple Syrup|
|1/3 Cup Red Onion, finely chopped|
|2 Tbsp Dill|
|1/2 Tsp Salt|
|1/2 Tsp Black Pepper|
- Drain and rinse the chickpeas. Place in a large mixing bowl and use a potato masher to mash the chickpeas. They don’t need to be completely mashed, just broken up.
- Add the sunflower seeds, tahini, Dijon mustard, maple syrup, red onion, dill, salt, and pepper. Mix to combine.
- Taste and adjust the seasoning if necessary. Serve cold as a salad or enjoy on crackers or as a sandwich.
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