Chickpea + Lentil Salad

INGREDIENTS
1 cup COOKED lentils

1 cup chickpeas (garbanzo beans), canned (drained)

1 celery rib, finely chopped

1 carrot, finely chopped 

1/4 onion, finely chopped

1 tbsp relish 

3 tbsp fresh dill, finely chopped

½ tbsp lemon juice

4 tbsp vegan mayo 

3 tbsp nutritional yeast 

¼ tsp salt*  

black pepper

onion powder 

garlic powder

bread + lettuce (if you are making a sandwich)

whole grain wheat thins (cracker suggestion)

*In case you don’t know what some of these things look like, I’ve added a few photos. Dill can be found near the fresh vegetables, vegan mayo and nutritional yeast are probably in the “healthy” section of your grocery store. If there isn’t one, try Kroger or Whole Foods. You can use any kind of salt, but pink Himalayan is better for you.  *


INSTRUCTIONS

Cook your lentils according to package instructions. You may want to boil your chickpeas for a few minutes to soften them up a little. Make sure the vegetables are chopped nice and fine- I used the slicer on my food processor to get this cut.

Add the lentils, chickpeas, chopped vegetables, mayo, lemon juice, nutritional yeast, and seasoning to a medium bowl. I used a potato masher on everything to make sure the chickpeas got broken up and then I stirred everything with a spoon. 

If you have the desired texture you want you’re done. I didn’t. So, I put everything back into the food processor (removing the chopping blade and just using the normal one) and blended it on high for about 15 seconds. Then, I put it back in the bowl and stirred it one more good time. 

Optional: Chill for 3+ hours before serving.

Serve on bread or with crackers! 

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