Smashed Chickpea Salad

By Fredrica Syren:

This is one of my favorite sandwich or wrap filling and I always try to have some made up in an airtight container in fridge for a quick snack or meal.

• 15 oz. can chickpeas drained, rinsed & skins removed
• 4 tbsp. vegan mayo
• 2 tbsp. Dijon mustard
• 1/4 red onion diced
• 1 tbsp. fresh dill, minced
• pinch of garlic salt
• pepper to taste
• tabasco to taste

1. Combine chickpeas, mayo, mustard, red onion, salt and pepper and blend in a food processor or use a hand-held blender until desired consistency is reached – I personally like it to be mostly creamy with a few chickpea chunks.
2. Add dill and tabasco and stir to combine. Taste and adjust seasonings as needed.
3. To assemble, spread half of the chickpea mixture down the center of a tortilla or on a slice of bread. Top with spinach or salad, tomatoes and/or sprouts.