Chickpea Salad

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 10

Serving Size: 1/2 cup

Ingredients

3 ½ cups Chickpeas, Low-Sodium, canned, drained, and rinsed
1 cup Celery, small dice
¼ cup Onions, Green, thinly sliced
½ cup Red Bell Pepper, small dice
½ cup Dill Pickles, chopped
½ cup Eggless Mayonnaise
1 tablespoon Dijon Mustard
1 tablespoon Dill, Fresh, chopped
1 ½ tablespoon Lemon Juice, Fresh
1 teaspoon Garlic, Granulated
½ 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, onions, bell pepper, pickles, eggless mayonnaise, Dijon mustard, fresh dill, lemon juice and garlic.
3. Salt and pepper to taste. Allow to chill for at least 30 minutes prior to serving.

Serving information

1. Serve on toasted bread or in a wrap.
2. Serve on a cold spinach salad.

Nutrition information

Calories: 128 Total Fat: 5.5g Saturated Fat: 0.3g Monounsaturated Fat: 2.4g Polyunsaturated Fat: 1.2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 15g Fiber: 4g Total Sugars: 2.9g Protein: 4.5g Sodium: 455mg Vitamin A: 22μg Vitamin C: 11.7mg Calcium: 39mg Iron: 1.4mg Folate: 9μg