| 10 | 40 | 194 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 3 |
| 1 can (15oz) | Chickpeas, canned, drained |
| 3 green onion (stem) | Green onion |
| 2 tbsp | Red onion (or shallots, minced) |
| 1 tbsp | Apple cider vinegar |
| 1 tbsp | Dijon mustard, whole grain (whole grain) |
| 1 tsp | Turmeric, powder |
| 1 tsp | Garlic powder |
| 1 tsp | Sea Salt |
| 1/2 tsp | Black pepper (generous twists ground) |
| 1 large stalk(s) | Celery |
1. Drain can of garbanzo beans, rinse, and strain.
2. Put garbanzos into large mixing bowl and mash with a fork or potato masher, allowing some small chunks of beans to remain.
3. Dice onions and add to mix.
4. Dice celery into small pieces for extra crunch.
5. Add all spices and stir until well combined.
6. Enjoy!
| Meat Alternative | 0.8 |
| Vegetables | 1.8 |
