This is one of my favorite sandwich spreads! I am a fan of garbanzo beans or chickpeas because they are full of fiber and they act as a great canvas for flavor. This salad is filling with just the right amount of tangy, salty goodness. I like to eat this as an open faced sandwich with greens or over a bed of greens as a salad. This salad is great in a wrap and travels well for a picnic or lunch on the go. This is also good as a dip eaten with crackers. You decide how you want to eat this – it’s delicious!
1 can garbanzo beans, drained, reserve liquid
1 tablespoon lemon juice
1 tablespoon yellow mustard
1 tablespoon dijon mustard
good pinch of sea salt
freshly ground black pepper
1 tablespoon diced sweet onion (or red onion)
1/2 celery stalk, diced
dill pickle spear, diced
1 tablespoon cilantro (or parsley), minced
Place garbanzo beans in a small bowl and mash most of the beans with a fork. I like to leave some partially mashed or whole for more texture. Mix in lemon juice, mustard, salt and pepper. Stir really well to blend all of the flavors. Add in the onion, celery, pickles, and cilantro. Stir well. Serve.