Chickpea Chopped Salad
Here’s a tasty chickpea salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein.
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Servings: to 6
Ingredients
- ½ cup coarsely chopped carrots or baby carrots
- ½ cup coarsely chopped cucumber remove watery seeds
- ½ cup coarsely chopped bell pepper any color
- 1 or 2 scallions green parts only
- ¼ cup pitted olives green, black, or a combination
- 15- to 16- ounce can chickpeas drained and rinsed
- ½ cup vegan mayonnaise
- 2 teaspoons yellow mustard
- 1 to 2 tablespoons lemon juice to taste
- ½ teaspoon dried dill
- 2 tablespoons nutritional yeast optional
- 2 tablespoons toasted sunflower seeds
- Freshly ground pepper to taste
Instructions
- Place the carrots in a food processor. Pulse on and off a few times.
- Add the cucumber, bell pepper, and scallions. Pulse on and off until everything is finely and evenly chopped.
- Add the chickpeas, mayo, mustard, lemon juice, dill, and optional yeast. Pulse on and off until nicely combined. Don’t over-process!
- Transfer the mixture to a serving bowl. Stir in the sunflower seeds and season with pepper.
- Serve as suggested in the headnote; store leftovers in a tightly lidded container in the refrigerator.
Nutrition (Estimate per Serving)
Calories: 346kcalCarbohydrates: 23gProtein: 9gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 630mgPotassium: 383mgFiber: 7gSugar: 2gVitamin A: 2892IUVitamin C: 27mgCalcium: 60mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
