⇤ ← Revision 1 as of 2014-06-16 01:06:11
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||<#cccccc colspan=2>'''Nutritional Facts'''|| || '''Calories''' || 647 cal || || '''Fat''' || 10.9 g || || '''Saturated Fat''' || 1.3 g || || '''Cholestorol''' || 0 mg || || '''Sodium''' || 1671 mg || || '''Carbohydrates''' || 114.4 g || || '''Sugars''' || 5.1 g || || '''Fiber''' || 25.7 g || || '''Protein''' || 27.2 g || |
Mashed Chickpea Salad
Ingredients
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup celery, sliced
- 1/2 cup carrots, diced
- 1/4 - 1/3 cup scallions, sliced
- 1/4 cup or so hummus or tahini (any vegan mayo works too)*
- 1 - 2 tablespoons mustard (stoneground or dijon)
sea salt & cracked pepper, to taste
- dash of garlic powder
- juice of 1 lemon, optional
- small handful pepitos (pumpkin seeds), optional
- paprika/smoked paprika, garnish
Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork, potato masher or pastry blender. Add the remaining ingredients and combine. Add more hummus if you like it creamier and taste for seasoning.
Serve however you like...make a sandwich, serve on a bed of leafy greens or scoop up with crackers or sliced vegetables like cucumbers, bell peppers, celery sticks, etc.
Store leftovers in an air-tight container in the fridge for up to a week.
Notes
If you find your hummus is a bit thick, thin it out with a tablespoon or two of water. This will make for a perfect consistency to use as a binder without being overly thick and/or drying as well.
Nutritional Facts |
|
Calories |
647 cal |
Fat |
10.9 g |
Saturated Fat |
1.3 g |
Cholestorol |
0 mg |
Sodium |
1671 mg |
Carbohydrates |
114.4 g |
Sugars |
5.1 g |
Fiber |
25.7 g |
Protein |
27.2 g |