As a vegetarian, there are a few staple sources of protein that I work into my daily diet. A typical day may include some kind of nut butter, beans, lentils, quinoa or chickpeas (just to name a few!). This recipe was born when I wanted to try and find a way to use up a half can of chickpeas that I had opened a few days earlier. I wrote the recipe for a whole can of chickpeas, but you can easily halve the recipe like I did today. I am not a big fan of relish (which was an ingredient in most of the recipes I found online), so I decided to add capers. I love the briny quality of capers and I found that they added a really nice flavor. I also adore whole grain mustard so I knew that had to be added as well. With the crunch of the celery and freshness of the scallions, I think this is a great vegetarian lunch.
1 15 oz Can of chickpeas, mashed
2 Tbs Mayonaise (I prefer one with an olive oil base OR Vegenaise would work well too)
3 Tsp Whole grain dijon mustard
3Tsp Capers, finely chopped
2 Tbs Scallions, chopped finely
2 Celery stalks, finely diced
Salt and pepper to taste
Combine chickpeas through celery in a medium size bowl. Add a few grinds of freshly ground pepper. Taste to determine if it needs a pinch more salt.
Serving suggestion: Serve open faced on Rye Wasa crackers or your choice of toasted bread, topping with sliced tomato and baby spinach.