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Plant-Powered Chickpea Salad

  • Plant-Powered Chickpea Salad


    • 1 can (15 ounces) chickpeas (garbanzo beans), rinsed
    • 1/2 cup celery, chopped
    • 1/2 cup red bell pepper, chopped
    • 1/4 cup carrots, chopped
    • 2 teaspoons garlic, minced
    • 2 teaspoons fresh dill, minced
    • 2 teaspoons lemon juice
    • 2 tablespoons vegan mayonnaise or avocado
    • 1 1/2 teaspoons yellow mustard
    • 1 teaspoon nutritional yeast or cashews, chopped
    • 2 teaspoons chili pepper flakes
    • 2 teaspoons Mrs. Dash or salt
    • Ground black pepper, to taste

    To serve:

    • 1 cup carrot, slices
    • 1 cup cucumber, slices


    1. Pulse drained chickpeas in a food processor.
    2. In a large bowl combine mashed chickpeas with remaining ingredients, mix, and serve with carrot and cucumber slices.

    Preparation Time | Yield:

    15 min | 6 servings


    Dana-Farber Brigham Cancer Center

  • Nutrition Tip

    Looking for a way to add more colors in your diet? Try pumping up the vegetables in your favorite dishes. Adding some chopped veggies and herbs to your tuna salad can increase the flavor plus adds more fiber and nutrients. Hummus is another delicious way to increase your daily vegetables. Not only is hummus a tasty dip to eat with vegetables, you can even blend veggies into the hummus. Beets or carrots can give plain hummus a vibrant color while adding unique flavor. Planning to make a lasagna? Try alternating levels of whole wheat lasagna noodles with strips of zucchini, then add some green vegetables, like broccoli and spinach, in the middle. The possibilities are endless.

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