Chickpea Salad with Crackers & Cherries
Ingredients
- ½ cup Chickpeas (cooked)
- 2¼ tsp Tahini
- 1½ tsp Water
- ¼ tsp Dijon Mustard
- ¼ tsp Apple Cidar Vinegar
- ⅛ tsp Sea Salt (to taste)
- ¼ Apple (medium, diced)
- ¼ stalk Celery (diced)
- 31 grams Oat Crackers
- ¾ cup Cherries
Instructions
- Use the back of a fork to smash the chickpeas. Stir in the tahini, water, Dijonmustard, apple cider vinegar, and salt until well combined. Fold in the applesand celery.
- Divide the apple chickpea salad, oat crackers, and cherries into containers. Enjoy!
Notes
Notes:
Leftovers:Refrigerate the apple chickpea mixture in an airtight container for up to four days.
More Flavour: Add pecans, cranberries, garlic powder, maple syrup, fresh parsley, or black pepper to the apple chickpea salad.
Additional Toppings: Add shredded carrots or sliced green onions.
Save Time: Blend the chickpeas, tahini, water, Dijon mustard, apple cider vinegar, and salt in a food processor to your desired consistency.
Nutrition:
| Fat | 14g | |
| Saturated | 3g | |
| Trans | 0g | |
| Polyunsaturated | 4g | |
| Monounsaturated | 3g | |
| Carbs | 71g | |
| Fiber | 14g | |
| Sugar | 24g | |
| Protein | 14g | |
| Cholesterol | 0mg | |
| Sodium | 397mg | |
| Potassium | 617mg | |
| Vitamin A | 173IU | |
| Vitamin C | 12mg | |
| Calcium | 111mg | |
| Iron | 5mg | |
| Vitamin D | 0IU | |
| Vitamin E | 1mg | |
| Vitamin K | 10μg | |
| Thiamine | 0.3mg | |
| Riboflavin | 0.2mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0.2mg | |
| Folate | 162μg | |
| Vitamin B12 | 0μg | |
| Phosphorous | 252mg | |
| Magnesium | 66mg | |
| Zinc | 2mg | |
| Selenium | 7μg |
