A super healthy and simple week day lunch or dinner - that I am sharing with you today! I made this chickpea mash this afternoon so it would be ready a bit later for dinner! It took all of ten minutes and just one bowl, but it is packed with tons of plant based protein!
I kept this chickpea mash pretty simple only using olive oil, lemon, and a few of my favorite seasonings but you can add in anything you want - chopped celery, walnuts, mayo, mustard, or even mashed avocado.
After making the chickpea mash in a bowl, I took a few lettuce cups, diced tomatoes, pine nuts, hemp seeds, chopped jalapeños, diced avocados and began to assemble each one! The recipe will give you plenty of leftovers for the week and you can top the chickpea mash on anything: toast, tortillas, salads, or eat it on it’s own!
Recently, I have been eating a bit more plant based than usual during my pregnancy and I love adding in chickpeas or black beans into my diet to make sure I am getting enough protein! This is such a simple way to do so and you can always change up the flavors and the ingredients used each time! Plus, if you double the recipe it will last up to one week in the fridge and then you don’t have to think about what you’re going to eat when you get hungry!
Prep time: 10 minutes
Yields: 2-4 servings
1 can of garbanzo beans
Juice of 1/2 lemon
3 tbsp. olive oil (or sub mayo, mustard etc)
ALL TO TASTE:
optional add ins: chopped walnuts, chopped celery, hot sauce, garlic etc!
1. In a medium sized bowl add all of the above ingredients into a bowl and gently mash together with a potato masher or a fork! I left mine a bit chunky for texture, but feel free to mash to your liking.
2. To assemble, scoop about 1/4 cup of the mash into each lettuce cup or wrap. Top with toppings of choice: tomatoes, avocado, hemp seeds, pine nuts etc!
Lasts up to 1 week in the fridge!