Emily Wylie with Whole Foods shares a healthy, pantry recipe that kids can help make and is perfect for those hot summer days when we don't want to turn on the oven.
The recipe for the mashed chickpea salad sandwich, which serves four, is as follows:
The sauce - a healthier alternative to mayonnaise
1/2 cup greek yogurt
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
pinch of salt and pepper
1 (14-ounce) can chickpeas, drained and rinsed and lightly mashed
2 ribs celery, finely chopped
1 medium-sized apple, chopped into small chunks or 1 cup red grapes- quartered
1/2 cup diced red onion
1/4 cup chopped parsley - or any herb you like!
1/2 cup walnuts, roughly chopped _ Find these already roughly chopped in our bulk section.
-Prepare the base by combining the ingredients in a bowl.
-Combine chickpeas, celery, apple and or grapes, onion, parsley and walnuts in a large bowl. Stir in the dressing and toss until evenly coated. Refrigerate for about 30 minutes before serving, or up to five days.
-Serve salad over fresh greens or whole wheat toast.