Poppy seed chickpea salad
380cal, 17p, 28c, 16f (per meal)
1 can(s) (448g)
4 oz (113g)
1 stalk, medium (7-1/2" - 8" long) (40g)
4 tbsp, chopped (27g)
2 tsp (6g)
4 tbsp (70g)
1 tsp (0mL)
1
In a medium bowl, mash the chickpeas with the back of a fork until mostly broken down, leaving a few whole beans for texture.
2
Add the Greek yogurt, apple cider vinegar, grapes, celery, pecans, and poppy seeds. Mix until well combined.
3
Season to taste with salt and pepper, then serve.