|Source: A collaborative effort of City Market's Member Services department|
|Prep time: 15 minutes||Cooking time: 30 minutes||Total time: 45 minutes|
This makes a great vegan or vegetarian sandwich filling for back-to-school lunchboxes or in your backpack during a picturesque Vermont fall hike (just include a coldpack). You can substitute the mayonnaise for your favorite vegan variety and substitute favorite herbs from your garden for the tarragon. Not interested in a sandwich? Put a scoop atop some greens instead (maybe with an heirloom tomato slice or two on the side).
In a medium bowl, combine salt, pepper, chickpeas, mayonnaise, and mustard. Use a potato masher (or similar tool) to mash the mixture (you don't want it to be smooth, but you want the chickpeas to open up a bit).
Stir the chives and tarragon into the chickpea mixture. Peel and core the apple and then cut it into 1/4 inch chunks. Stir the apple, lemon juice, and grapes into the chickpea mixture until well combined. Check the consistency and add more mayonnaise if desired.
Serve on bread with your favorite greens and enjoy!