This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.
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Serving Size: 1 serving (174g) | ||
Recipe Makes: 4 servings | ||
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Calories: 409 | ||
Calories from Fat: 359 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.9g | 53 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 79.5mg | 3 % | |
Potassium 498.7mg | 13 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 6.4g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 409
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