Chickpea Salad
| 12 |
15 |
229 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
0 min |
3
|
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)
|
|
1/4 tsp
|
Sea Salt
(fine grain, to taste)
|
|
1/4 tsp
|
Black pepper
(to taste)
|
Instructions
- 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.
Notes:
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.
Nutrition Facts
Per Portion
Calories
229
Calories from fat
68
Calories from saturated fat
7.6
Total Fat
7.5 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
728 mg
Potassium
379 mg
Total Carbohydrate
35 g
Dietary Fiber
10.4 g
Sugars
8.1 g
Protein
10.8 g
Dietary servings
Per Portion
| Meat Alternative |
0.8 |
| Vegetables |
2.6 |
Energy sources
Meal Type(s)
