Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
8g
Fat
26g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Egg | 1 large egg (50g) | 78 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup dried chickpeas, washed and soaked overnight
- 1 cup finely chopped celery
- 1 tbsp. chopped sweet pickles
- 2 tbsp. sweet pickle "juice" (brine)
- 3/4 cup vegan mayonnaise
- 1/2 tsp. paprika
- sea salt and pepper to taste
- 1 tbsp. prepared mustard
- =
Directions
1
Boil chickpeas until soft, then boil off all excess water, until they are very tender (but not mushy).
2
Mash the chickpeas, add a little extra water if needed (but no more than 2 tbsp.).
3
Stir in all remaining ingredients. Taste and adjust seasonings to your liking.
4
Serve on a bed of lettuce, or in a sandwich, or on crackers, or any other way you can think of. Will keep 3-4 days refrigerated.
Recipe sourced from
fandom