Curried Chickpea Salad
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Ingredients
- 2 cans (15 ounces each) chickpeas, low-sodium, rinsed and drained
- 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)
Instructions
- 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
| Calories | 181 |
|---|---|
| Protein | 7 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 282 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Penn State Extension Nutrition Links Program