Chickpea salad with pickled carrots

This chickpea salad loaded with veggies & herbs is a great dish to make ahead and enjoy for lunches through the week.

We love adding pickled carrots to bring a spicy kick and colourful crunch to the mix.  Dill pickles are great here, too - or use whatever combination of fresh and pickled vegetables you fancy.

Serve it on a bed of greens, in a sandwich or stuffed into a pita.

INGREDIENTS

14 oz. can of chickpeas, drained and rinsed - about 1.5 cups cooked

3-4 sticks Hot Dilled carrots, diced

1 large rib of celery, diced

2-4 radishes, sliced

2 green onions, chopped

1/4 cup fresh dill & parsley, chopped

4 tablespoons mayonnaise, vegan mayo or Greek yogurt

2 teaspoons Dijon or spicy mustard

Juice of half a lemon

Salt & pepper to taste

DIRECTIONS

Place chickpeas in a bowl and roughly mash. Add remaining ingredients and mix to combine.

SWITCH IT UP:

Use avocado/lime juice/cilantro instead of mayo/lemon/dill.

Add diced bell pepper, other varieties of pickles, toasted pepitas or sunflower seeds to the mix.

A sprinkling of feta or some chopped hard boiled egg would also be delicious additions.