Iowa Girl Eats · by Kristin Porter★ 5.0 (34)
Chickpea Chicken Salad
NUTRITION · PER SERVING10M COOK
CAL 12%·PRO 16%
CARBS 28G47% OF CAL
7G FIBER6G SUGAR14G OTHER
FAT 10G40% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based salad made with chickpeas replacing chicken, mixed with pickles, dill, and mayonnaise for a creamy texture. Quick and filling for lunch.
mainamericansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 15 oz can reduced-sodium chickpeas (drained and rinsed)
- 1 rib celery (minced)
- 1/4 cup minced pickles
- 1/4 cup minced shallot or onion
- 2-4 Tablespoons regular or vegan mayonnaise (depending on how creamy you like it)
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 Tablespoon minced fresh dill OR 1/2 teaspoon dried dill
- salt and pepper (to taste)
- lettuce wraps or cups, mixed greens, gluten free pita bread, gluten free toast, gluten free crackers
At a glance
PER SERVING · TIME 10M
CAL 12%·PRO 16%
CARBS 28G47% OF CAL
7G FIBER6G SUGAR14G OTHER
FAT 10G40% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 735mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 61mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 735MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.