Ingredients
- 3 whole wheat English Muffins
- 1- 15 oz can chickpeas drained
- ¼ cup mayo
- ⅛ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric powder
- ½ teaspoon paprika
Instructions
- In a bowl, add drained chickpeas, mayo, and spices.
- Combine everything together and mash with a fork.
- Split English Muffins and toast until brown and crispy.
- Spread about 2 tablespoons of mixture on each muffin half.
- Serve immediately.
Notes
Tips/Tricks/Hints:
To lighten the recipe, use light mayo or a combo of ½ mayo ½ plain yogurt.
Vegan? Use a vegan mayo and vegan-friendly English muffins
You can make mixture ahead of time and store in an airtight container in the refrigerator until you’re ready to use. (I suggest no more than 2-3 days in the refrigerator.)
Want it more smooth or more chunky? Mash the chickpeas more or less depending on the texture you like.
To lighten the recipe, use light mayo or a combo of ½ mayo ½ plain yogurt.
Vegan? Use a vegan mayo and vegan-friendly English muffins
You can make mixture ahead of time and store in an airtight container in the refrigerator until you’re ready to use. (I suggest no more than 2-3 days in the refrigerator.)
Want it more smooth or more chunky? Mash the chickpeas more or less depending on the texture you like.
Nutrition
Serving: 1g | Calories: 381kcal | Carbohydrates: 45g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 844mg | Potassium: 337mg | Fiber: 11g | Sugar: 5g | Vitamin A: 187IU | Calcium: 204mg | Iron: 3mg