Chickpea (Garbanzo bean) Salad

Ingredients:

•2-15oz (850g) cans of chickpeas, strained

• 2 roma tomatoes
• 1/2 cup (75g) diced red onion
• 1 small cucumber/ 2/3 large cucumber/1 “English cucumber”
• 1/2 cup (115g) vegan mayo
• 1/2 tsp (3g) salt
• 1 tsp (3g) garlic powder
• 1/4 tsp (0.5g) smoked paprika

Directions:

1. Pour both cans of beans in a bowl and crush about half with a large fork.
2. Dice roma tomatoes and cucumber to about the size of a chickpea. I recommend cutting around the seeds to avoid making a goopy mess. Add to bowl.
3. Finely chop red onion. About two slices 1/4″ (1cm) thick makes about 1/2 cup. Add to bowl.
4. Add 1/2 cup mayo.
5. Add spices on top of mayo. Mix them in with mayo and gradually incorporate the rest of the ingredients.

Optional: Add 1 tsp instead of 1/2 tsp of salt if you like saltier foods.