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Chickpea & Walnut Mince Pickle Salad

Ingredients

Metric


240 g ~ 1 can cooked chickpeas
50 g walnuts
6 leaves lettuce
90 g pickles
¼ tsp ground black pepper

Salt & Spices:
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt

Dressing:
100 g plain yogurt, soy or cashew
60 ml pickle juice from jar
½ tbsp tomato paste

Optional Topping:
2 tbsp cashew parmesan
⅛ tsp ground black pepper

US


8 oz ~ 1 can cooked chickpeas
½ cup walnuts
6 leaves lettuce
3 oz pickles

Salt & Spices:
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt

Dressing:
3 oz plain yogurt, soy or cashew
¼ cup pickle juice from jar
½ tbsp tomato paste

Optional Topping:
2 tbsp cashew parmesan
⅛ tsp ground black pepper

MAKES2 portions
PREP TIME15 minutes
COOKING TIME-
TOTAL TIME15 minutes
Steps
1Make the mince. Add walnuts to a zip lock bag. Close it and crush walnuts with a spoon or a rolling pin. Rinse and drain cooked chickpeas. Add rinsed chickpeas, salt and spices to the bag.
2Close it, crush and mash everything together to make the mince.

Alternatively, add chickpeas, walnuts, salt and spices to a food processor or a mini chopper and grind into mince.
3Make the dressing. Add yogurt, tomato paste and pickle juice from the pickles’ jar to a small mixing bowl.
4Whisk together and set aside.
5Roll lettuce leaves into a tube and slice into strips. Add to a plate.
6Slice pickles and add to the plate.
7Add chickpea and walnut mince.
8Drizzle with the dressing.
9Top with cashew parmesan. Alternatively, use ready shredded cheese of your choice. Sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
490 Calories per portion
23g protein
50g carbohydrates
17g fiber
25g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, E, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
I made it!
Made it so far: 2

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