From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Smashed Chickpea Salad (wrap or sandwich)
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Instructions
1
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In a large mixing bowl, add 2 cans (850 g) of chickpeas. Using a potato masher or large fork, smash them until mostly broken down but still textured.
2
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Stir in ⅓ cup (80 ml) tahini, 3 tablespoons (45 ml) lemon juice, 1 teaspoon (5 g) lemon zest, ½ cup (15 g) finely chopped dill and cilantro, ¼ cup (40 g) red onion, ¼ cup (30 g) celery, and 2 tablespoons (15 g) jalapeño. Add 1 teaspoon (6 g) salt, ½ teaspoon (1.5 g) cumin, ½ teaspoon (1 g) black pepper, and ¼ teaspoon (0.5 g) cayenne pepper, then mix thoroughly until well combined.
3
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Taste and adjust seasoning as needed. For added heat, mix in hot sauce to taste.
4
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Serve immediately or refrigerate in an airtight container for up to 3 days.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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