Ingredients
2 cans chickpeas
low-sodium
rinsed and drained (15 ounces)
1/2 cup celery
diced
1/2 cup apple
diced
1/4 cup red onion
diced
1/4 cup cranberries
dried
1/4 cup mayonnaise
low-fat
1 teaspoon dijon mustard
2 teaspoons curry powder
1/4 teaspoon thyme
dried
1/8 teaspoon black pepper
ground
salt (1/2 teaspoon
optional)
Steps
Wash hands with soap and water.
Add the chickpeas to a large bowl and mash with a potato masher. You can mash them to be as smooth or coarse as you desire.
Add all of the remaining ingredients to the bowl and mix until everything is combined.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 181 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | N/A |
| Sodium | 282 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 7 g |
| Total Sugars | 8 g |
| Added Sugars included | 3 g |
| Protein | 7 g |
| Vitamin D | N/A |
| Calcium | 59 mg |
| Iron | 2 mg |
| Potassium | N/A |
U.S. Department of Agriculture. MyPlate Kitchen Website. Curried Chickpea Salad. Recipe source: Penn State Extension Nutrition Links Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.