10-Minute Creamy Chickpea Salad

Ingredients:

• 1 can chickpeas, drained
• 1-2 dill pickles, finely chopped*
• 1-3 Tbsp onion, finely chopped*
• 1 stalk celery, finely chopped*
• 1/4 cup Notcho Nocheez™️
• Sea salt & pepper to taste
• Optional: 1 Tbsp nutritional yeast

*If you are using a food processor, you don’t need to chop the pickles, onions, and celery finely – you can coarsely chop them and put them in a food processor. Pulse the food processor to “finely chop”. Then add the drained chickpeas and Notcho Nocheez^™️ and pulse until mixed together. Don’t overprocess, unless you want the consistency to be very soft. You can also just mix in the Notcho Nocheez^™️ by hand after you have the desired consistency of the veggies and chickpeas.

Directions:

1. Drain the chickpeas and put them in a bowl and mash them up with a fork, potato masher or pastry blender.
2. Add the remaining ingredients and mix.
3. Enjoy!

Serving Suggestions for Chickpea Salad:

• On a sandwich (cold or grilled)
• Open face on a sandwich with your favorite vegan cheese, broiled to make a “chickpea melt”
• On your favorite crackers
• On a crostini or hard bread
• In a lettuce wrap
• On a bed of your favorite green salad
• In a soft tortilla shell (grilled or not)
• In a hard-shell taco with lettuce & tomato
• On a baked potato
• Right out of the bowl – sometimes you just need a quick snack!

Recipe Photos: