Many health care professionals recommend a healthy mediterranean diet that is rich in fruits and vegetables. This chickpea salad recipe is loaded with healthy mix of protien, vegetables and healthy fats.
Chickpeas are an excellent source of fiber, vitamins, and minerals. They are high in protein and are used as a replacement for meat in many vegetarian and vegan dishes. Enjoy this receipe from the Dana-Farber Cancer Institue
Plant-Powered Chickpea Salad Recipe
Ingredients:
- 1 can (15 ounces) chickpeas (garbanzo beans), rinsed
- 1/2 cup celery, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup carrots, chopped
- 2 teaspoons garlic, minced
- 2 teaspoons fresh dill, minced
- 2 teaspoons lemon juice
- 2 tablespoons vegan mayonnaise or avocado
- 1 1/2 teaspoons yellow mustard
- 1 teaspoon nutritional yeast or cashews, chopped
- 2 teaspoons chili pepper flakes
- 2 teaspoons Mrs. Dash or salt
- Ground black pepper, to taste
To serve:
- 1 cup carrot, slices
- 1 cup cucumber, slices
Directions:
- Pulse drained chickpeas in a food processor.
- In a large bowl combine mashed chickpeas with remaining ingredients, mix, and serve with carrot and cucumber slices.
Preparation Time | Yield:
15 min | 6 servings