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9Ingredients
15Minutes
160Calories
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Ingredients
US|METRIC
8 SERVINGS
- 30 oz. chickpeas (2 cans 15 ounces each)
- 30 oz. pinto beans (2 cans 15 ounces each)
- 1 Tbsp. vegan mayonnaise (add another tablespoon if you like it better that way)
- 1 Tbsp. Dijon mustard (you can also add another tablespoon of dijon mustard too)
- 2 Tbsp. lemon juice (optional)
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium520mg22% |
| Potassium300mg9% |
| Protein8g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber4g16% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C20% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Lindsey 4 years ago
Overall is a good base recipe. Liked the combo of the chickpeas and pinto beans. I added chopped celery and carrots. Day one it’s a little bland so I’ll wait to see if it “develops” overnight or if it might need some herbs to jazz it up a bit.