Lemon & Coconut Chickpea Cookie Dough Dip

Eat this on a spoon or scoop it up with gingersnaps!

Lemon & Coconut Chickpea Cookie Dough Dip

3 c. chickpeas (if canned, drained and rinsed)
1/4 c. pure maple syrup
1/4 c. fresh lemon juice
2 TBSP. lemon zest
1 TBSP. water
2 tsp. pure vanilla extract
1 tsp. coconut extract
1/2 tsp. extra fine sea salt
1/2 c. toasted coconut

-In a food processor, add chickpeas down to the sea salt. Pulse a few times and then let run 1 minute.
-Take off lid and push down mixture and run again until smooth. If want a thinner dough, add a teaspoon of water, one at at time.
-Scoop out into a container and add gently fold in the toasted coconut. Store in refrigerator.

No Oil Hummus

Who needs oil in hummus? I surely don't use oil to make this awesome dip/spread! If you want more garlicky flavor...add another clove or two!

No Oil Hummus

1 16-oz can garbanzo beans, drained & rinsed
2 TBSP. tahini
1 TBSP. lemon juice
2 TBSP. water
1 garlic clove
1/4 tsp. extra fine sea salt
1/4 tsp. cumin

-Blend all in a food processor until well combined.  If you want the hummus thinner, add another tablespoon of water, one at time.

Store in a container in the refrigerator..or eat it up!

You can also add in olives, red bell pepper, sun-dried tomatoes, jalapeno, cilantro, basil, or try roasted garlic! Experiment!

Mock Tuna Avocado Yumwich

Made this "Yumwich" for lunch and if I had enough for 2...they would have been gone & I would have been stuffed.  But that would defeat my purpose of eating lighter and exercising!  The base is made with chickpeas! Hmmm

Mock Tuna Avocado Yumwich

1  16 oz can chickpeas drained & rinsed
1 celery stalk...minced
1 carrot...peeled and shredded
1/2 red bell pepper..seeded and diced
1 TBSP Dijon mustard (I love stone ground)
1 TBSP. water
1/4 tsp. garlic powder
1/4 tsp. onion powder
Vegan English muffins
1/2 avocado, seeded, sliced & scooped
sliced tomato
 3-5 fresh sweet basil leafs

-Place the chickpeas in a food processor, or can mash by hand. Grind until it's flaky.
-In a large bowl, add the chickpeas and the rest of the ingredients down to the onion powder. Combine well.
-Toast the English muffin in the toaster.
-Top English muffin with the Mock salad, avocado, tomato and basil
-If you like, spread the other half of the English muffin with Dijon mustard.

Top put together & gobble it up!