Chickpea of the Sea

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Servings: 10

Serving Size: 1/2 cup

Ingredients

7 cups Chickpeas, canned, drained, rinsed
2 Cups Celery, small dice
½ Cup Onions, green, thinly sliced
¼ cup Capers
1 cup Red bell pepper, small dice
1 cup Egg-free mayonnaise
2 teaspoon Garlic, granulated
2 Tablespoon Dijon mustard
2 cup Seaweed, nori sheets, dried, crushed
3 Tablespoons Lemon juice
1 teaspoon Salt
½ teaspoon Black pepper

Preparation

1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Stir in celery, green onions, capers, bell pepper, mayo and garlic until combined.
3. Stir in the mustard and crushed seaweed.
4. Season with the lemon juice, salt and pepper, adjusting quantities to taste.

Serving information

Serve on toasted bread, in wraps or on top of a leafy green salad.

Nutrition information

Calories: 138 Total Fat: 6g Saturated Fat: 2g Monounsaturated Fat: 0g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 15g Fiber: 5g Total Sugar: 3g Protein: 5g Sodium: 329mg Vitamin A: 21μg Vitamin C: 13mg Calcium: 49mg Iron: 2mg Folate: 40μg