Description
A refreshing and protein-rich chickpea salad, perfect for a light meal or side dish.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup finely diced red onion
- 1/4 cup finely diced celery
- 1/4 cup finely diced bell pepper (any color)
- 2 tablespoons chopped fresh parsley
- 3 tablespoons vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a medium bowl, lightly mash the chickpeas with a fork, leaving some whole for texture.
- Add the diced red onion, celery, bell pepper, and parsley to the bowl.
- In a small separate bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
- Pour the dressing over the chickpea mixture and stir to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Serve on bread, in lettuce cups, or with crackers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: chickpea, salad, vegan, healthy, quick, lunch, dinner, vegetarian