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egg-salad-mini-peppers-recipe

Egg Salad Mini Peppers Recipe

This recipe is vegan.
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Preparation Time: 15 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: Vegan
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 can chickpeas, drained and mashed
  • ¼ cup vegan mayo
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • ¼ cup celery, finely chopped
  • ¼ cup red onion, finely chopped
  • to taste Salt and pepper
  • as needed Mini bell peppers, halved and deseeded

Instructions 

  1. In a bowl, mix mashed chickpeas, vegan mayo, mustard, lemon juice, celery, and red onion.
  2. Season with salt and pepper.
  3. Spoon the mixture into the halved mini bell peppers.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 0.5g | Sodium: 300mg | Potassium: 200mg | Fiber: 5g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 1.5mg

Keywords

Appetizer, Healthy, Vegan
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