Plat
Chickpea Salad
15 minPour 4Nutri-Score B€
B
15 min
15 minChickpea Salad
recette de
It's me, Lauren.
@thiscrunchymama
5 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chickpeas (cooked, rinsed and drained)Épicerie330 g
saltÉpices3 g
black pepper (freshly ground)Épices1 g- pickles (chopped)Épicerie60 g
red onion (finely chopped)Fruits et légumes40 g- vegan mayonnaise (homemade or store-bought)Épicerie80 g
- pickle juiceÉpicerie15 ml
- pickled jalapeño (sliced, chopped)Épicerie3 morceaux
par portion
Nutrition
224kcal
- Glucides
- 16 g
- Protéines
- 6 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Saladier
Presse-purée
pas à pas
Préparation
- Étape 1
Smash the chickpeas
- Place the cooked chickpeas in a mixing bowl.
- Smash them with a potato masher, leaving some texture.
- Étape 2
Add the vegetables
- Add the chopped pickles, red onion and pickled jalapeño.
- Season with salt and freshly ground black pepper.
- Étape 3
Mix the dressing
- Add the vegan mayonnaise and a splash of pickle juice.
- Stir everything together until well combined.
- Étape 4
Serve
- Serve in a sandwich or with crackers.
- Store in the fridge as meal prep for the week.
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