Sometimes I get just plain hungry and I want to eat within 15 minutes. This quick salad is reminiscent of egg or tuna salad but with a twist! Let me know what you think…

Chickpea Salad with Taragon Vinegar

1 can Chickpeas, drained

1 carrot, diced

Handful of fresh herbs, I used basil and parsley

1 tsp Appme Cider Vinegar

1 tbs Taragon infused White Wine Vinegar

1 tbs Strong Irish Mustard

1 tbs Mayonaise

Pink Himalayan Sea Salt & Black Pepper to taste

Place the chickpeas into a pot and cover with water. Bring to a simmer and heat until they are give early when pressed between your fingers.

Drain and place in a bowl, using a fork, mask the chickpeas until it start to resemble tuna or egg salad - make sure to keep it chunky, you don’t want chick pea puree.

Dice the carrots and chop the herbs and add to the chickpeas, stir in your vinegars, mustard and mayonnaise. Season with salt and pepper to taste.

You can eat this in a salad, in a wrap, on toast or just with a fork.

Enjoy & healthy eating!