Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
40
High
Nutrition per serving
Calories603.6 kcal (30%)
Total Fat11.2 g (16%)
Carbs100.3 g (39%)
Sugars16.4 g (18%)
Protein29.7 g (59%)
Sodium370.7 mg (19%)
Fiber17.9 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
14 ouncechickpeas
1 can drained and rinsed, 1 1/2 cups cooked chickpeas
3green onions
thinly sliced
½ cupred bell pepper
finely chopped
¼ cupfresh cilantro
finely chopped
3 Tbspvegan mayo
1clove garlic
minced
½ tspfresh ginger
grated, or, to taste
½ tspground turmeric
¼ tspcurry powder
or more, to taste
1 tspfresh lemon juice
to taste
¼ tspfine sea salt
or, to taste
freshly ground black pepper
Cayenne pepper
optiona
pita
Instructions
Step 1
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Step 2
Stir in the green onions, bell pepper, cilantro, mayonnaise, garlic, ginger, turmeric and curry powder until combined.
Step 3
Stir in the lemon juice, salt and black pepper, adjusting the quantities, to taste. Add a dash, or two, of cayenne, if you want some heat.
Step 4
Serve with toasted bread, with crackers, on whole grain wraps or on top of a basic, leafy green salad. The salad will keep in an airtight container in the fridge for 3 to 4 days. Stir well before serving. You can also transfer the salad to a freezer-safe zip-top bag, press out all the air and freeze for up to 1 month.
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