Lemon dill mashed bean 'egg' salad

By Nikole Goncalves
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Ingredients

  • 1 cup canned chickpeas, rinsed and drained (or 1 cup cooked chickpeas)
  • 1 cup canned cannellini beans, rinsed and drained (or 1 cup cooked cannellini beans)
  • 1 green onion (white and light green parts only) sliced
  • Juice of 1/2 lemon
  • 1/4 cup vegan or regular mayonnaise
  • 1 tablespoon drained capers
  • 1 teaspoon chopped fresh dill
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sweet paprika

Directions

  1. In a food processor, combine the chickpeas, cannellini beans, green onion, lemon juice, mayonnaise, capers, dill, turmeric, salt, pepper, and paprika. Pulse for about 15 seconds, until smooth with a bit of texture. Store in an airtight container in the fridge for up to five days.

WATCH

The Social Daily at 1pm ET on CTV

The HealthNut Cookbook

This recipe appears in The HealthNut Cookbook (© 2019)

FOLLOW Nikole Goncalves

Bell Media Lifestyle Specialty Terms of Use Privacy Policy