CHICKPEA SALAD

This is delicious over lettuce, on bread, in a wrap, or with our fun Easter version croissant.

• 4 cups chickpeas, drained and rinsed

• 1 cup vegan mayo

• 4 large celery stalks

• 1/2 red onion

• 2 Tbsp fresh parsley (if you have it)

• 1 Tbsp Dijon mustard

• 2/3 cup slivered almonds

• Juice of 1 lemon or 1 Tbsp fresh lemon juice

• *optional items:  dried fruit like cranberries, raisins, goji berries, sliced grapes, fresh dill

• salt & pepper to taste

Mash chickpeas with a fork to break up the whole peas. Combine mayo, Dijon (extra if you like it with a little more kick), lemon juice, salt & pepper.  Mix well, taste and adjust seasonings accordingly.  Mix remaining ingredients with chickpeas and mayo mixture.  Serve with bread, lettuce, wraps or just eat straight out of the bowl.

Easter Special (makes 6)

• • 1 tube pillsbury present seamless dough sheet

  • 1 egg alternative (Bob's Red Mill), 1 Tbsp + 2-3 Tbsp water

  • Orange food dye (red & yellow can be combined)

  • Fresh dill or parsley

Preheat oven to 400F. Unroll the dough onto a cutting board or pastry mat. Use a pizza cutter to cut the dough lengthwise in 6 equal strips. Roll one strip into a thin log shape (like kids play dough), should be 17"-18" long.  Wrap dough around a cream horn mold starting at the point and wrapping around until you reach the top. 

Make alternative egg mixture by combining 1 Tbsp powder and 2-3 Tbsp water, you want it to be thinner than how you would typically use this product.  If you're not vegan just use a standard egg wash (egg beaten with water added) Add enough orange food dye/coloring to get a deep orange color. Brush egg mixture on all sides of dough.  Place dough on cookie sheet (lined with parchment paper if you prefer).  

Repeat for remaining strips of dough.  Bake about 8 minutes until golden brown. Cool 5 minutes before removing from mold.  Fill with chickpea salad and stuff with a sprig of dill or parsley-serve immediately.  Always a fun item on the table at Easter.