Portions:
6

Serving Size:
1/2 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Gluten-free
  • Vegetarian

Ingredients

  • 15.5 ounces canned chickpeas
  • 1/2 large onion
  • 2 celery stalks
  • 2 medium carrots
  • 1/2 fresh lemon
  • 2-1/2 tablespoons Dijon mustard
  • 1/2 teaspoon black pepper

Preparation

  1. Drain and rinse the chickpeas. Dice the onion, celery and carrots. Juice the lemon.
  2. Place chickpeas in a large mixing bowl. Mash with a potato masher or fork until combined.
  3. Mix remaining ingredients with mashed chickpeas.
  4. Refrigerate until ready to serve.

Helpful hints

  • Look for low-sodium chickpeas. If unavailable choose the brand lowest in sodium.
  • Serve on bread or in a wrap or add to a salad, or as a dip for crudités such as bell pepper, cucumbers, zucchini, carrot or celery sticks or low sodium crackers.
  • Include as part of a “snack box” with fresh grapes or apple slices for a meal on the go.
  • Chickpea Salad is a great substitute for egg salad.

Nutrients per serving

Calories 65

Protein 3 g

Carbohydrates 11 g

Fat 1 g

Cholesterol 0 mg

Sodium 240 mg

Potassium 195 mg

Phosphorus 54 mg

Calcium 33 mg

Fiber 3.2 g

Renal and renal diabetic food choices

  • 1/2 starch
  • 1 vegetable, medium potassium

Carbohydrate choices

1

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