Have you tried chickpeas before? Chickpeas, also known as garbanzo beans, are a versatile legume with a slightly nutty and mild flavor. They are the main ingredient used in hummus, but can also be used in salads and stews. Chickpeas are a great source of plant-based protein, fiber, and vitamins, such as folate, vitamin B6, and iron. This makes them a great addition to a wide range of eating patterns, including a kidney-friendly diet.
This chickpea salad recipe will make a quick and easy lunch for one person. The recipe can easily be scaled up to make more servings and serve multiple people. The recipe gets its flavor from diced red onion, celery, and a variety of seasonings that can be added to taste. It all comes together with just a little mayonnaise.
You can use a plant-based mayonnaise to make the recipe completely vegan. You could also substitute the mayonnaise by using Greek yogurt if you prefer.
I love to eat this chickpea salad on a piece of toast as an open-faced sandwich, however you can also eat it straight out of the bowl with some crackers! This is a great lunch idea that can be served with a side of fresh fruit to make it a complete meal.
Chickpea salad recipe (single-serving)
- 1/2 cup canned chickpeas, drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1 tbsp mayo or plant-based mayo
- Garlic powder, onion powder, black pepper, and dried dill to taste
Add all ingredients to a small bowl and mash together with a fork until combined. Serve on bread or crackers.
Nutritional facts: 164 calories, 25 g carbohydrates, 6 g fiber, 5 g fat, 6 g protein, 85 mg phosphorus, 219 mg potassium, 270 mg sodium
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Renal Care 360° Registered Dietitian Bethany Keith
Disclaimer: This blog post is intended for informational purposes only and should not replace professional medical advice. Individuals with polychronic conditions should consult their healthcare team for personalized dietary recommendations based on their specific needs and conditions.