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!

• Prep: 15 min
• Total: 15 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Cholesterol
• Low-Saturated-Fat
• Low-Calorie

Tags

• quick
• healthy
• fresh
• no-cook
• sweet

Ingredients

• 30 ounce chickpeas (low-sodium, rinsed and drained)
• 0.5 cup celery (diced)
• 0.5 cup apple (diced)
• 0.25 cup red onion (diced)
• 0.25 cup dried cranberries (dried)
• 0.25 cup low fat mayonnaise (low fat)
• 1 teaspoon dijon mustard
• 2 teaspoon curry powder
• 0.25 teaspoon dried thyme (dried)
• 0.125 teaspoon ground black pepper (ground)
• 0.5 teaspoon salt

Instructions

1. Add the chickpeas to a large bowl and mash with a potato masher.
2. 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.

Nutrition (per serving)

• Calories: 188
• Protein: 7.5 g
• Carbohydrates: 29.1 g
• Fat: 5.4 g
• Fiber: 7.7 g
• Sodium: 297 mg
• Saturated Fat: 0.7 g
• Sugar: 10.8 g
• Cholesterol: 2 mg