Dilly Chickpea Salad - GF + Vegan

Loren

Inspired by another mother runner's dinner (Thank you, Southie), I decided to see what I had in the pantry and in the fridge, and here's what I came up with.  And if I do say so myself, it's quite satisfying---and the kids devoured it as well (sans Sriracha of course).

What you'll need:

• 1 Can of Chickpeas (I believe it was 15 or 16 oz), drained and rinsed
• A handful of Broccoli Sprouts (or because most don't have those on hand, 1/2 C. chopped spinach or kale will do)
• 1/2 C. sliced Purple Cabbage (again, might be odd to have on hand, so celery? shredded carrots?  Something crunchy for sure)
• 1/8 C. Cilantro, chopped
• 2 T. Lemon Juice (about the juice of half a lemon)
• 1/8 C. - 1/4 C. Vegan Mayo (depending on how creamy you would like your 'salad')
• 1/2 T. Dried Dill (more if you're like me and you love everything dill)
• 2 T. Dijon Mustard (don't have any dijon, what about dry mustard? or horseradish?--try 1 tsp. of each to start and add to suit satisfy your tastebuds)
• 1 T. Sriracha (Naturally, if you don't like spicy, just omit this altogether)
• 1 tsp. salt

Put all your goodies into a bowl and mix, chill for 20 min (to give all the flavors a chance to mingle), and then consume (all of it).

Optional add-ins:
Avocado (because... it should be in Errrr thang!), marinated mushrooms, peas (protein packed!), diced jicama, shredded kohlrabi, a sprinkling of pine nuts, raisins, diced dill pickles, cranberries, chopped water chestnuts... the possibilities are endless!  Know something your kiddos absolutely LOVE?  Add that (with exceptions of course)!