Curried Chickpea Salad
This dish can be served on whole wheat bread, on a bed of lettuce, or as a dip with your favorite veggies!
- 10 minutes
- 6 Servings
- Less than $3.00
Curried Chickpea Salad
This dish can be served on whole wheat bread, on a bed of lettuce, or as a dip with your favorite veggies!
- 10 minutes
- 6 Servings
- Less than $3.00
Ingredients
- 2 cans (15 ounces each) chickpeas, low-sodium, rinsed and drained
- 1/2 cup celery, diced
- 1/2 cup apple, diced
- 1/4 cup red onion, diced
- 1/4 cup cranberries, dried
- 1/4 cup mayonnaise, low fat
- 1 teaspoon dijon mustard
- 2 teaspoons curry powder
- 1/4 teaspoon thyme, dried
- 1/8 teaspoon black pepper, ground
- salt
Steps
1
Wash hands with soap and water.
2
Add the chickpeas to a large bowl and mash with a potato masher. You can mash them to be as smooth or coarse as you desire.
3
Add all of the remaining ingredients to the bowl and mix until everything is combined.
Ingredients
Serving Size: 1/2 cup
| Nutrients | Amount |
|---|---|
| Total Calories | 181 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 7 g |
| Total Sugars | 8 g |
| Added Sugars included | 3 g |
| Protein | 7 g |
| Minerals | |
| Calcium | 59 mg |
| Sodium | 282 mg |
| Iron | 2 mg |
| Vitamins | |
| Vitamin A | 4 mcg RAE |
| Vitamin C | 1 mg |
Source:
- Penn State Extension
- Nutrition Links Program