Chickpea Salad
Health Rating
| Prep |
Cook |
Ready in |
Servings |
|
| 15 min |
0 min |
15 min |
3
|
Ingredients
|
1/4 tsp
|
Black pepper
(to taste)
|
|
2 large stalk(s)
|
Celery
(finely chopped)
|
|
1 can (15oz)
|
Chickpeas, canned, drained
(drained, rinsed)
|
|
1/4 cup
|
Dill pickles
(finely chopped)
|
|
2 tsp
|
Dill, fresh
(optional)
|
|
1 clove(s)
|
Garlic
(minced)
|
|
3 green onion (stem)
|
Green onion, scallion, ramp
(thinly sliced)
|
|
2 tsp
|
Lemon juice
(to taste)
|
|
3 tbsp
|
Mayonnaise, vegan
|
|
1/4 cup chopped
|
Red bell pepper
|
|
1/4 tsp
|
Sea salt
(fine grain, to taste)
|
|
1 1/2 tsp
|
Yellow mustard
|
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.
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
257
Calories from fat
65
Calories from saturated fat
3.1
Total Fat
7.3 g
Saturated Fat
0.3 g
Trans Fat
0 g
Polyunsaturated Fat
1.4 g
Monounsaturated Fat
0.8 g
Cholesterol
0 mg
Sodium
744 mg
Potassium
335 mg
Total Carbohydrate
37 g
Dietary Fiber
10.2 g
Sugars
7.4 g
Protein
10.9 g
Dietary servings
Per Portion
| Meat Alternative |
0.8 |
| Vegetables |
2.6 |
Energy sources
About
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada
