Barbecue Chickpea Hawaiian Bowls 

INGREDIENTS

• 1 can of chickpeas or garbanzo beans (drained and rinsed)
• 1/3 cup chopped purple onion
• 1/2 cup celery chopped small
• 1/2 cup grated carrots (about 1 large carrot or 6-9 small snacking carrots)
• 1/3 cup pickles chopped up
• Optional: GF bread to serve on or enjoy this recipe plain.

Dressing

• 1 teaspoon spicy brown mustard
• 1 tablespoon natural tahini
• 1/2 tsp apple cider vinegar
• 1/4 tsp onion powder
• 2 – 2 1/2 tablespoons water to thin is out (ad very last, you want it to be pretty think so it will mix in and evenly coat everything)

PROCEDURE​

1. First drain and rinse the can of chickpeas and add them to a large mixing bowl. (you can peel the skins off if they bother you but I personally did not)
2. Using a fork or a potato masher, mash the chickpeas, some chunks are ok but mash as best you can.
3. Chop up the rest of the ingredients and add them to the bowl. Give it a stir.
4. Mix up the dressing in a separate small bowl, pour it on top the mixture and stir everything up util it is well coated. (if you like really heavy dressing then double the dressing recipe)
5. Makes about 4-6 sandwiches worth depending on size of bread.

Nutrition: 
Makes 4-6 servings
Calories: 298 | Carbs: 53 g | Fat: 3 g | Protein: 15 g | Sugar: 3 g