Author Notes: I wanted something more than cheese and crackers but less than a deli sandwich for lunch. I ended up with this salad/sandwich spread/dip that was surprising hard to stop eating. —allekas
Serves: 2 - 3
ounces chickpeas, one can drained
cup cilantro leaves and small stems, chopped
teaspoon dijon mustard
salt and pepper to taste
- Place all ingredients in a medium bowl. Smash until halfway between chunky and pasty - or to your liking. A potato masher works well.
- Serve as a salad, sandwich, or dip with tortilla chips.