Description
A refreshing and easy chickpea salad that’s perfect for a light lunch or a hearty snack.
Ingredients
Scale
- 1 can (15-ounce) garbanzo beans, rinsed and drained
- 4 celery stalks, chopped
- 1/4 cup vegan mayonnaise
- 2 tablespoons pickle relish
- 2 teaspoons whole grain mustard
- 1/4 onion, chopped finely
- 1/2 lemon, juiced
Instructions
- In a medium mixing bowl, combine the garbanzo beans, celery, mayonnaise, relish, mustard, onion, and lemon juice.
- Stir to combine. Use the flat side of a fork to smash some of the beans.
- Serve over chopped romaine as a salad entrée, wrapped in a tortilla for a wrap, or on toasted bread for a sandwich.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Add avocado for extra creaminess.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg