Mashed Chickpea Salad
Try this Mashed Chickpea Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons fresh cilantro
- 1/2 teaspoon minced garlic
- 1 medium carrot shredded
- 1 (15 oz) can of chickpeas (garbanzo beans) drained and rinsed
- 2 stalks of celery chopped small
- 1/3 of a small apple chopped small
- 1/4 cup red onion chopped small
- 1/2 cup kale de-stemmed and torn into small pieces
- 2-3 heaping tablespoons of dijon more as needed - i used a mix of spicy dijon with stone-ground
- fresh juice from 1/2 of a lemon
- 1.5 tablespoon sunflower seeds
- sea salt salt and pepper to taste
- Carbohydrate 8.9459470845719 g
- Cholesterol 0 mg
- Fat 6.91006384920254 g
- Fiber 2.87989320909575 g
- Protein 3.39358723217688 g
- Saturated Fat 0.608593865680069 g
- Serving Size 1 1 recipe (76g)
- Sodium 43.7371710660143 mg
- Sugar 6.06605387547615 g
- Trans Fat 0.747845533590982 g
- Calories 104 calories
In a food processor, pulse the chickpeas a few times until blended but the mixture still has chunks for texture. You can also mash them in a bowl with a potato masher. Transfer to a bowl with the rest of the ingredients and mix thoroughly until well combined. Adjust salt and pepper to your liking. Enjoy!
