Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small carrot, finely minced
- 1/4 cup fresh dill, chopped
- 1/4 cup minced onion
- 1/4 cup pickles, finely minced
- 2 tbsp vegan mayo
- 1 tbsp yellow mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 4 slices sourdough bread, toasted
Instructions:
- In a large bowl, add the drained chickpeas. Using a fork or potato masher, mash the chickpeas until they are mostly broken down but still have some texture.
- Add the minced carrot, fresh dill, minced onion, and pickles to the bowl with the mashed chickpeas.
- Stir in the vegan mayo and yellow mustard until well combined.
- Season with garlic powder, onion powder, salt, and pepper to taste.
- Mix everything together until all ingredients are evenly distributed.
- Serve the chickpea salad on toasted sourdough slices. Enjoy!
Nutritional Information (per serving, based on 2 servings)
- Calories: 330
- Total Fat: 11g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 780mg
- Total Carbohydrates: 45g
- Dietary Fiber: 8g
- Sugars: 6g
- Protein: 11g