This vegan chickpea salad from actress, entrepreneur and new mom Daniella Monet takes only a few minutes to come together and uses ingredients most of us have in our pantry. It’s a perfect vegan lunch or easy #meatlessmonday dinner recipe.

To read our Meet a Mom interview with Daniella, click here

INGREDIENTS
  • 1 can/box of drained garbanzo beans
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • ¼ of a red onion, finely chopped
  • handful of chopped fresh dill
  • 3 tbsp of vegan mayo
  • ½ lemon
  • Salt
  • Pepper
  •  
 
INSTRUCTIONS
  1. Chop all veggies.
  2. Roughly mash garbanzo beans in a medium bowl.
  3. Add chopped veggies.
  4. Season with fresh dill, pinch of salt, some crushed pepper and lemon juice.
  5. Stir in 3 tbsp of vegan mayo.
  6. Serve on bread or bed of mixed greens and enjoy!

 

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