The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
Looking for more plant-based swaps? Instead of the typical chicken, egg, or tuna salad sandwich, try mixing it up with this chickpea version. Chickpeas are high in fiber and contain almost 15 grams of protein per cup, making them a great filling and nutritious meal or snack option. I like to make a big batch of this to have over a few days. It’s super easy to prep and can last up to a week in the fridge.
Prep time: 10 minutes Serves: 3
Ingredients:
1 can of chickpeas, rinsed and drained
¼ cup red bell pepper, diced
2 Tbsp fresh dill, minced
2 medium dill pickles, diced
2-3 Tbsp mayonnaise or vegan alternative
2 tsp yellow mustard
1 Tbsp apple cider vinegar
½ tsp onion powder
½ tsp garlic powder
Salt and pepper to taste
Method:
- Add the chickpeas to a medium-sized bowl and mash with a fork. I like a bit of texture to mine, but you can mash them as much or as little as you like.
- Add the red pepper, pickles, and dill to the mashed chickpeas and stir to combine.
- In a small bowl, combine the rest of the ingredients and then add to the chickpea mixture.
- Mix together thoroughly.
- Enjoy with crackers or dressed up on a sandwich with lettuce and tomatoes.
Sydney is a BA English major, creative writing student, who has been a content contributor for The Cascade and is now the Opinion editor. In 7th grade, she won $100 in a writing contest but hasn’t made an earning from writing since. In the meantime, she is hoping that her half-written novels will write themselves, be published, and help pay the bills.
