If you’re looking for lunch (or dinner, or breakfast?) somewhere between hummus and chickpea salad, somewhere between a spread and a dip — here it is.
Ingredients:
- 0.5 of 15-ounce can of chickpeas, drained and rinsed
- 1 teaspoon tahini
- 0.75 container Greek yogurt
- 1 teaspoon Dijon mustard
- 2 scallions, roughly chopped
- 1 jalapeño, roughly chopped (optional)
- 2 ribs celery (including any leaves), roughly chopped
- 1/4 cup roughly chopped red onion
- 1 handful crumbled nori, plus more for sprinkling (optional)
- 1 Salt and pepper, to taste
- 1 pinch smoked paprika (optional)
- For the cabbage slaw as included in the nutrition label: 1 cup thinly sliced red cabbage, 1 cup shredded carrots, 0.5 cup thinly sliced sugar snap peas
- 4 eggs as included in the nutrition label (or your choice of protein)
Preparation:
- In the bowl of a food processor, pulse chickpeas until roughly chopped but not obliterated.
- Add the rest of the ingredients and pulse to combine.
- Serve on bread over a leaf of lettuce or cabbage slaw.
- Top with eggs or your favorite protein source.
