Print
Chickpeas Salad in Cilantro Dip
This easy and flavorful Chickpeas Salad in Cilantro Dip is a protein packed vegan lunch option. Its easy, nutritious yet a satisfying meal that's made with simple ingredients.
Course Salad
Cuisine American
Keyword chickpea salad recipe, chickpeas salad, how to make chickpeas salad, vegan chickpea salad
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Servings 4
Calories 489 kcal
for the salad 2 cups chickpeas (boiled and drained) 1/2 cup finely chopped red onions 1/2 cup finely chopped yellow bell pepper 1/2 cup diced cherry tomatoes 1 tsp chia seeds (optional)
Measure chickpeas after boiling and draining. You may canned chickpeas as well. But it as 2 cups after draining and rinsing.
Make sure that the dip is smooth and there are no lumps or crunchy bites.
This dip recipe yields about ¾ cups.
Any unsalted peanuts can be used for this recipe but I preferred using the peanuts with skin for this recipe because of the creamy texture of the dip.
Calories: 489 kcal | Carbohydrates: 68 g | Protein: 25 g | Fat: 15 g | Saturated Fat: 1 g | Trans Fat: 1 g | Sodium: 596 mg | Potassium: 283 mg | Fiber: 7 g | Sugar: 5 g | Vitamin A: 373 IU | Vitamin C: 3 mg | Calcium: 57 mg | Iron: 3 mg