SERVES 4 • PREP TIME: 10 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
30 MINUTES OR LESS, ONE-POT
Swap out your traditional tuna salad for a simple yet flavorful chickpea “tuna” salad. By flaking the chickpeas with a fork, you can achieve a similar tuna consistency. This chickpea salad is paired with refreshing herbs such as parsley and dill, and brought together by lemon juice, tangy Dijon mustard, and maple syrup. It is also accompanied by carrots for a bright, delicious crunch. Add this chickpea salad to an open-face whole wheat sandwich or on top of the
Arugula, Pumpkin Seed, and Carrot Salad
.
1 (15-ounce) can chickpeas, drained and rinsed
1 cup shredded carrots
¼ cup finely chopped fresh parsley
1 heaping tablespoon fresh dill
½ teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon pure maple syrup
Freshly ground black pepper
Lettuce, for topping (optional)
Tomato, for topping (optional)
In a large mixing bowl, combine the chickpeas, carrots, parsley, dill, garlic powder, lemon juice, mustard, maple syrup, and pepper.
Place the mixture on top of a salad or use in a whole wheat sandwich with preferred toppings (such as lettuce and tomato, if using).
FLAVOR TIP:
Add ½ cup of finely chopped jicama strips for a boost of vitamin C, soluble fiber, and prebiotics, and a sweet, crunchy texture. Jicama is also rich in nitrates, which help optimize blood flow and circulation.
Per serving:
Calories: 123, Total fat: 2g, Saturated fat: <1g, Cholesterol: 0mg, Sodium: 119mg, Potassium: 224mg, Magnesium: 27mg, Carbohydrates: 21g, Sugars: 5g, Fiber: 6g, Protein: 6g, Added sugar: 1g, Vitamin K: 68mcg