Better than egg salad and vegan if you use vegan mayo.
10 minutes, 2-4 servings
| 1 can | Chickpeas, drained and rinsed |
| 2 Tbsp | Shredded carrot |
| 2 Tbsp | Minced red onion |
| 2 Tbsp | Minced fresh parsley |
| 2 Tbsp | Vegan mayo |
| 1 tsp | Dijon mustard |
| pinch | Garlic powder |
| ½ | Juice of half lemon (1 Tbsp) |
| to taste | Salt |
| to taste | Freshly ground black pepper |
| 1. In a medium bowl, mash the chickpeas (1 can) with a fork to desired consistency. |
| 2. Add the shredded carrot (2 Tbsp), minced red onion (2 Tbsp), minced fresh parsley (2 Tbsp), vegan mayo (2 Tbsp), dijon mustard (1 tsp), garlic powder (a pinch), lemon juice (½ lemon), and salt and pepper to taste. |
| 3. Mix well to combine. |
| 4. Taste and adjust the seasonings if necessary. |
| 5. Serve on grilled sandwiches, with crackers, or spoon if no one is looking. |
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