dietary profile: Vegan, Vegetarian
This cool and delicious dish has all of the comfort and yumminess of egg salad without the eggs, and Everett’s Paprika Garlic Fusion adds a sweet and smokey twist.
Makes 3-4 servings
1 can (15 oz) chickpeas
2 Tbsp Everett's Paprika Garlic Fusion
2 Tbsp olive oil
2 Tbsp mustard
2 Tbsp mayonnaise or vegan mayonnaise to keep it egg free
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1/4 cup green onion, finely chopped
Tomato, Lettuce, Pickles
- Drain the chickpeas and mash them in a medium bowl.
- Add the mustard, mayo, oil and Fusion and blend thoroughly.
- Fold in the remaining ingredients and mix.
- Serve on bread with tomato and lettuce or scooped on top of a salad.