Chickpea of the sea salad
255 cals, 17p, 24c, 5f (per meal)
2 cup chopped (94g)
2 tbsp chopped (20g)
4 tbsp (70g)
1 tbsp (15mL)
1 stalk, medium (7-1/2" - 8" long) (40g)
4 slices (28g)
1 tsp (1g)
1 tbsp (4g)
1 can (448g)
1
In a medium bowl, mash the chickpeas with a fork, leaving a few whole beans for texture. Stir in the celery, onion, pickles, Greek yogurt, lemon juice, dill, and nutritional yeast. Season with salt and pepper to taste.
2
Serve the chickpea salad alongside the chopped romaine.