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 (juice of 1/2 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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