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.
1 potato masher alternatively, a large spoon or something similar
1 big, deep plate or a bowl
Zutaten
1can ofchickpeas(≈240 g or 8.5 oz drained weight) - alternatively 100g or 3.5 oz of dried chickpeas, cooked and cooled down
4stalks ofcelery
50glite mayo(≈ 1.8 oz)
50gsoy yogurt - Greek style *(≈ 1.8 oz)
1teaspoonmustard
1teaspoonolive oil
½lemon
½bunch ofparsley
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 yogurtNutritional 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
Keyword chickpea salad, chickpea sandwich
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