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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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Course:
Sandwich spread
Cuisine:
Vegan / Healthy
Diet:
Vegan, Vegetarian
Keyword:
chickpea salad
Prep Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
to 6
Calories:
346
kcal
Author:
Veg Kitchen
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
US Customary
-
Metric
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
Calories:
346
kcal
|
Carbohydrates:
23
g
|
Protein:
9
g
|
Fat:
24
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Sodium:
630
mg
|
Potassium:
383
mg
|
Fiber:
7
g
|
Sugar:
2
g
|
Vitamin A:
2892
IU
|
Vitamin C:
27
mg
|
Calcium:
60
mg
|
Iron:
2
mg
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