Healthy Mama Magazine Issue 1 - July 2014

TEN GLU goodness eats CHICKPEA SALAD SANDWICH By Laurenda Marie NUT E FRE FREE Y DAIR FREE 1 15 oz can organic chickpeas, drained and rinsed (could even soak your own - G Team) E N LI GY KA ER AL EN 2 stalks organic celery, chopped 4 organic green onions, chopped ¾ cup organic red grapes, halved 2 tablespoons real mayonnaise (G Team suggests homemade) 1 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard ½ teaspoon curry powder 1 garlic clove, minced 1 teaspoon salt, or more to taste ½ teaspoon pepper Hearty multi-grain bread (G Team suggests bread of choice if gluten-free) Boston lettuce leaves 1 Add chickpeas, mayo, olive oil, Dijon mustard, curry, garlic, salt, and pepper to a food processor. 2 Pulse 5 to 6 times until in

Healthy Mama Magazine Issue 1 - July 2014 | Page 14