Creamy Chickpea Salad
This simple chickpea salad is perfect for sandwiches and wraps, as a side dish for barbecues, meat and fish or can be enjoyed on its own. Instead of the pre-cooked canned version, feel free to use dried chickpeas. You can find out how to prepare these in the blog post above.
Kochutensilien
- 1 potato masher alternatively, a large spoon or something similar
- 1 big, deep plate or a bowl
Zutaten
- 1 can of chickpeas (≈240 g or 8.5 oz drained weight) - alternatively 100g or 3.5 oz of dried chickpeas, cooked and cooled down
- 4 stalks of celery
- 50 g lite mayo (≈ 1.8 oz)
- 50 g soy yogurt - Greek style * (≈ 1.8 oz)
- 1 teaspoon mustard
- 1 teaspoon olive oil
- ½ lemon
- ½ bunch of parsley
- salt, pepper
Anleitungen
- Wash the celery and parsley thoroughly. Finely chop the celery stalks, pluck the parsley leaves and chop them coarsely.
- Drain the chickpeas (you may want to save the aquafaba and use it as a vegan egg white substitute) and place them in a large bowl. Mash them lightly with a potato masher.
- Add the mayo, soy yogurt, mustard, and oil and mash again with the potato masher to create a creamy, slightly chunky consistency.
- Mix in the celery and parsley, season to taste with salt, pepper, and lemon juice.
Notizen
*Alternatively dairy Greek yogurt or regular soy yogurt
Nutritional values per serving:
- calories: 214 kcal
- fat: 7.9 g (saturated fatty acids: 1 g)
- carbohydrates: 20.8 g
- protein: 10.1 g
Nährwerte
Calories: 214kcal
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