Plant-Based Creamy Jalapeño Chickpea Salad

This dairy-free, Creamy Garlic Jalapeño Chickpea Salad tastes great on toasted sourdough with mashed avocado and greens! This recipe uses the garlic spread dip from Trader Joe’s, but you can sub in vegan mayo (or regular mayo!) if you don’t have a TJs accessible to you. Greek yogurt also works well if you eat dairy.

Ingredients (serves 2)

• 1 1/2 cups cooked chickpeas

• 2 tablespoons Trader Joe’s garlic spread dip

• 2 tablespoons Dijon mustard

• 2 tablespoons finely chopped red onion

• 3 tablespoons jarred chopped jalapeños

• Salt and red pepper, to taste

1. In a medium bowl, mash chickpeas with a fork. Mix in remaining ingredients, and combine until smooth.

2. Use on toast or in wraps (or even on top of greens like a salad!) Top with more jalapeños if desired.