Turmeric Chickpea Salad with Carrots & Celery
Ingredients
- ⅔ cup Chickpeas (cooked)
- 2 tbsp Vegan Mayonnaise
- ⅛ tsp Turmeric
- Sea Salt & Black Pepper (to taste)
- ½ Carrot (large, cut into sticks)
- 2 stalks Celery (cut into sticks)
Instructions
- Use the back of a fork to smash the chickpeas. Stir in the mayonnaise, turmeric,salt, and pepper until well combined.
- Divide the turmeric chickpea salad, carrot sticks, and celery sticks intocontainers. Enjoy!
Notes
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add onion powder and minced garlic. Add cucumber, sliced green onions, diced celery, or red onion.
Save Time: Blend the chickpeas, mayonnaise, turmeric, salt, and pepper in a food processor to your desired consistency.
Nutrition:
| Fat | 23g | |
| Saturated | 1g | |
| Trans | 0g | |
| Polyunsaturated | 1g | |
| Monounsaturated | 1g | |
| Carbs | 38g | |
| Fiber | 11g | |
| Sugar | 8g | |
| Protein | 11g | |
| Cholesterol | 0mg | |
| Sodium | 303mg | |
| Potassium | 634mg | |
| Vitamin A | 5484IU | |
| Vitamin C | 6mg | |
| Calcium | 96mg | |
| Iron | 4mg | |
| Vitamin D | 0IU | |
| Vitamin E | 1mg | |
| Vitamin K | 32μg | |
| Thiamine | 0.2mg | |
| Riboflavin | 0.1mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0.3mg | |
| Folate | 223μg | |
| Vitamin B12 | 0μg | |
| Phosphorous | 215mg | |
| Magnesium | 66mg | |
| Zinc | 2mg | |
| Selenium | 4μg |