snack recipe · #01123
Cider Dijon Parsley Canned Chickpeas Spread
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 12 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 7
Prep12 min
Cook0 min
Inactive0 min
Total12 min
Ingredients
- 12 ozCanned Chickpeas
- 1 tbspOlive Oil
- 1 tbspApple Cider Vinegar
- 1 tbspDijon Mustard
- 2 tbspParsley
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Drain and rinse the Canned Chickpeas if it is canned. Wash any fresh produce under running water and prepare the Apple Cider Vinegar, Dijon Mustard, Parsley.
- Combine the Canned Chickpeas, Olive Oil, Apple Cider Vinegar, Dijon Mustard, Parsley, Table Salt, and Black Pepper in a food processor.
- Blend the Canned Chickpeas mixture until spreadable, scraping down the bowl as needed, then serve or refrigerate promptly.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 6.2 g
- Carbohydrates
- 19.6 g
- Fat
- 5.9 g
- Fiber
- 5.7 g
- Sodium
- 544.2 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.