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A creamy and tangy chickpea salad filling, perfect for sandwiches or wraps. Mashed chickpeas are blended with Greek yogurt, crisp celery, and fresh dill for a delicious, low-sodium lunch option ready in minutes.
For 4 servings
Prepare the chickpeas
Combine the ingredients
Chill and serve
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A creamy and tangy chickpea salad filling, perfect for sandwiches or wraps. Mashed chickpeas are blended with Greek yogurt, crisp celery, and fresh dill for a delicious, low-sodium lunch option ready in minutes.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 857.93 calories per serving with 50.74g of protein, it's a beginner-friendly recipe perfect for lunch or snack or brunch.
Replace the Greek yogurt with a plant-based alternative like unsweetened cashew, soy, or almond yogurt.
Mix in 1/2 cup of shelled edamame or 1/4 cup of unsalted sunflower seeds for an extra protein boost.
Use a food processor to gently pulse all ingredients together for a super-fast preparation. Be careful not to over-process.
Mash the chickpeas until very smooth and chop the celery and onion extra fine to avoid large chunks.
Chickpeas are rich in dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Provides a substantial amount of plant-based protein, essential for muscle repair and overall body function, making it a great vegetarian option.
This recipe is very low in sodium and saturated fat, which supports cardiovascular health. The use of lemon and herbs for flavor instead of salt is beneficial for blood pressure management.
Yes, it's a very healthy option. It's packed with plant-based protein and fiber from chickpeas, and uses Greek yogurt for creaminess instead of mayonnaise, which reduces fat and calories. This version is also specifically designed to be low in sodium.
One serving (about 1 cup) of this chickpea salad filling contains approximately 320-350 calories, primarily from the chickpeas and Greek yogurt.
You can store the chickpea salad filling in an airtight container in the refrigerator for up to 4 days, making it an excellent choice for meal prepping lunches.
Absolutely. You will need to cook them first. Use about 1.5 cups of dried chickpeas, soaked and cooked without salt, to equal two 15-oz cans.
