Super Easy Vegan Chickpea Spread

mbg Food Contributor By Molly Patrick
mbg Food Contributor
Molly Patrick is a recipe developer with an expertise in plant-based diets and the co-founder of Clean Food Dirty Girl.

I want you to know that clean eating shouldn’t be a chore. If you can find five minutes you can toss this together, get snacked up and be on your way.

Out the door, and into the world to kick some butt.

Recharged, refueled, full of energy and ready for anything.

Ingredients

  • 2 cups cooked chickpeas (430g)
  • 1/4 cup red onion, diced (35g)
  • 1/4 cup grated carrot (30g)
  • 2 tsp. yellow mustard (15g)
  • 1 Tbsp. lemon juice
  • 1/2 tsp. dried oregano
  • 5 turns fresh black pepper
  • 1/2 tsp. sea salt

Directions

Place the chickpeas in a medium-sized bowl and mash them with a fork. You don’t have to mash them completely. If some chickpeas are left whole, it’s totally is fine.

Add the red onion, carrot, yellow mustard, lemon juice, oregano, black pepper and sea salt.

Stir until all of the ingredients are combined.

Serve on toasted sprouted grain bread, with crackers or on cucumber rounds.

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