Chickpea Salad

Health Highlights

A twist on the classic egg salad with a delicious assortment of flavors!

Ingredients

1 can (15oz)	Chickpeas, canned, drained (drained, rinsed)
2 large stalk(s)	Celery (finely chopped)
3 green onion (stem)	Green onion (thinly sliced)
1/4 cup	Dill pickles (finely chopped)
1/4 cup chopped	Red bell pepper
3 tbsp	Mayonnaise, vegan
1 clove(s)	Garlic (minced)
1 1/2 tsp	Yellow mustard
2 tsp	Dill, fresh (optional)
2 tsp	Lemon juice (to taste)
1 dash	Sea Salt (fine grain, to taste)
1 dash	Black pepper (to taste)

In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
Stir in the mustard and dill and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Enjoy on its own or serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad.

Quick Tip

If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise - Veganaise makes a great soy-free version.

Calories 238

Calories from fat 63

Calories from saturated fat 7.6

Total Fat 7.1 g

Saturated Fat 0.8 g

Trans Fat 0 g

Polyunsaturated Fat 3.1 g

Monounsaturated Fat 1.5 g

Cholesterol 3.6 mg

Sodium 790 mg

Potassium 364 mg

Total Carbohydrate 38 g

Dietary Fiber 10.4 g

Sugars 8.1 g

Protein 10.8 g

Meat Alternative	0.8
Vegetables	2.6