INGREDIENTS
1.5 cups cooked chickpeas (approx. 1 15 oz can)
2/3 cup hemp seeds
1 large or 2 small diced tomatoes (approx. 1 cup)
1/2 diced red onion (approx. 1 cup)
1 red pepper, diced
4 cloves garlic, minced
1 cup finely chopped parsley
2 tbsp tahini
2 tbsp fresh lemon juice
sea salt to taste
INSTRUCTIONS
Place the chickpeas in a large bowl and use a masher or fork to mash into small pieces. Alternatively, make quick work of it and pulse them a few times in a food processor or blender.
Add the rest of the ingredients to the bowl and mix well.
Source: Running On Real Food
1.5 cups cooked chickpeas (approx. 1 15 oz can)
2/3 cup hemp seeds
1 large or 2 small diced tomatoes (approx. 1 cup)
1/2 diced red onion (approx. 1 cup)
1 red pepper, diced
4 cloves garlic, minced
1 cup finely chopped parsley
2 tbsp tahini
2 tbsp fresh lemon juice
sea salt to taste
INSTRUCTIONS
Place the chickpeas in a large bowl and use a masher or fork to mash into small pieces. Alternatively, make quick work of it and pulse them a few times in a food processor or blender.
Add the rest of the ingredients to the bowl and mix well.
Source: Running On Real Food