Vegan Chickpea Salad over Greens

Vegan Chickpea Salad over Greens
Vegan Chickpea Salad over Greens
Serves 1
  • Preparing Time: 15 minutes
  • Total Time: 15 minutes
  • Served Person: 1
white meat free gluten free red meat free vegan vegetarian pescatarian vegan
  • salt to taste
  • 1/4 teaspoon dried dill
  • fresh ground black pepper to taste
  • for the chickpea salad:
  • 1/2 15-ounce can chickpeas (about 3/4 cup) drined, rinsed, patted dry
  • 2 tablespoons finely chopped dill pickles
  • 1 tablespoon vegan mayo (vegenaise)
  • 1 1/4 teaspoons stone ground mustard
  • 3/4 teaspoon apple cider vinegar
  • 3 dashes ground turmeric
  • serve over:
  • butter lettuce or mixed greens (i use a butter lettuce blend)
  • carrots grated
  • english cucumber diced
  • vine tomato or cherry tomatoes diced (or halved)
  • avocado diced or sliced
  • Carbohydrate 25.6809774980689 g
  • Cholesterol 0 mg
  • Fat 1.38350999846833 g
  • Fiber 7.61437487309369 g
  • Protein 3.09632499867177 g
  • Saturated Fat 0.134609999922245 g
  • Serving Size 1 1 (272g)
  • Sodium 3665.74149999936 mg
  • Sugar 18.0666026249752 g
  • Trans Fat 0.249374999889226 g
  • Calories 119 calories

1. Smash the chickpeas with a fork until mostly mashed with some structure remaining. 2. Fold in the pickles, vegan mayo, mustard, vinegar, dill, turmeric, pepper, and salt until well combined. 3. Serve the chickpea salad over a bowl of butter lettuce with grated carrots, diced cucumber, tomatoes, and avocado.