Vegan Chickpea Salad

This gluten-free and low carb chickpea salad recipe makes a great fiber-packed, vegan alternative to egg, tuna, or chicken salad. Chickpeas, also known as garbanzo beans, are a nutritional powerhouse. They are most commonly recognized in the form of hummus. However, they are a versatile legume that can be used in many creative ways. Chickpeas are extremely high in fiber, at 6 grams per 1/2 cup, that's hard to beat. Fiber is linked to decreased risk of heart disease, diabetes, and obesity.

Chickpea Salad

Yield: Makes 5 servings, approximately ¼ cup each

Ingredients:

• 1, 15 oz can Chickpeas, drained & rinsed
• 2 T reduced fat Vegenaise
• 1 T Dijon Mustard
• 1 T fresh squeezed Lemon Juice
• 1/8 tsp Garlic Powder
• ¼ tsp fresh ground Black Pepper
• ¼ cup Red Onion, chopped
• ¼ cup Celery, chopped
• Lettuce of choice, romaine pictured
• Veggies of choice, such as cucumbers, bell peppers, tomatoes, carrots, etc.

Directions:

1. In a blender or food processor combine the chickpeas, vegenaise, Dijon mustard, lemon juice, garlic powder, and black pepper. Pulse until smooth, but not completely pureed, leave some pieces of chickpea intact.
2. In mixing bowl add in celery and red onion, stir until well combined.
3. Serve on top of your choice of lettuce with desired veggies, such as cucumbers, bell peppers, tomatoes, carrots, etc. Drizzle salad with additional lemon juice if desired.

Nutrition Facts:

110 Calories, 3.4 g Fat, 0 mg Cholesterol, 341.2 mg Sodium, 217.7 mg Potassium, 16.4 g Carbohydrate, 4.3 g Fiber, 3.8 g Sugar, 5 g Protein