Apple-Dill Chickpea Mash
This Apple-Dill Chickpea Mash is a lunchtime staple in my house for a reason: It’s quick, easy and packed with flavor! Plus, it’s a great way to add an extra serving of beans into your day and is totally kid-approved. If you struggle with finding a way to eat beans that you enjoy, this recipe is the perfect introduction! I love serving this chickpea mash on toast, in a wrap or in a salad.
Servings 4
Ingredients
- 540 ml canned chickpeas drained and rinsed
- 1 cup diced celery about 2 stalks
- 1 red bell pepper diced
- 1 apple diced
- 3 tbsp vegan mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill chopped
- 2 tbsp lemon juice
- 1/.2 tsp garlic powder
- 1/4 tsp salt plus more to taste
- 1/4 tsp pepper plus more to taste
For serving
- Whole grain bread for sandwiches
- Whole wheat wraps for wraps
- Crackers or veggies for a dip
Instructions
- Using a potato masher or the back of a fork, in a large bowl, mash the chickpeas until about three-quarters of the chickpeas are mashed and the rest are left whole. Be mindful not to mash everything smooth; some bigger chunks make for the best texture.
- Add the celery, bell pepper, apple, mayonnaise, Dijon mustard, dill, lem- on juice, garlic powder, salt and pepper to the bowl and stir them well to combine. If you would prefer to use a food processor, add the celery, bell pepper, apple and chickpeas and pulse until they’re chopped into 1-inch (2.5-cm) chunks. Remove the ingredients from the food processor and add them to a large bowl to mix in the remaining ingredients (may- onnaise, Dijon mustard, dill, lemon juice, garlic powder, salt and pepper).
- Serve the chickpea mash in a sandwich, wrap, open faced on toast or in a salad. Store leftovers in an airtight container in the fridge for 3 to 4 days.
Notes
Feel free to adjust the vegetable and sea- soning ratios as you like! This is also great with red onion, chopped broccoli florets or diced carrot.
