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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (130g) Recipe makes 4 servings |
||
| Calories 147 | ||
| Calories from Fat 25 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 359mg | 14% | |
| Potassium 187mg | 5% | |
| Total Carbohydrate 25.7g | 8% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 0.6g | ||
| Protein 5.3g | 10% | |
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained (or about 2 cups cooked)
- 1/3-1/2 cup vegan mayonnaise (such as Vegenaise)
- 1 1/2 stalks celery, diced (optional)
- 1/2 teaspoon onion powder, minced or 1/4 cup onion, minced
- 1/8 teaspoon garlic powder (to taste)
- salt (to taste)
- pepper (to taste)
Directions
1
In a bowl, mash chickpeas with a potato masher or fork. Leave some chunks in for texture.2
Stir in remaining ingredients until well-combined. This keeps in the refrigerator for several days.
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Featured Reviews for This Recipe
From: Cilantro in Canada
On May 7, 2007
This was really good. I used fat free Miracle whip and cucumber as I was out of celery. I also used green onion for colour. This had a lot of flavour and was so simple to make. Thanks for the recipe.
From: Prose
On Mar 19, 2007
This recipe is awesome: a cheap, easy, delicious vegetarian lunch! I didn't have any celery on hand, but it still rocked. I added a little mustard, cumin, and fresh parsley. You could add whatever you like! Thank you for posting this.
From: Sarah Chana
On Feb 7, 2007
I've been making this for years as a sandwich filler. It's great on whole wheat bread with tomatoes. Yum.
From: free-free
On May 30, 2008
YUM...easy, delightful & delish - made for "Healthy Choices Tag Game" & used another game tag with it (Tofu Mayonnaise) for extra fun...I LUV CHICKPEAS!!!!! & you can add what ever you want to jazz it 
- Thanks Lfla
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