Chi-Chi Bean Toasts Recipe


Nutrition

Cal/Serving: 160
Daily Value: 8%
Servings: 12

High-Fiber, Low-Sodium
Sugar-Conscious, Vegetarian, Dairy-Free
Fat4g6%
Saturated0g0%
Trans0g0%
Carbs23g8%
Fiber6g23%
Sugars2g0%
Protein9g17%
Cholesterol2mg1%
Sodium55mg2%
Calcium97mg10%
Magnesium71mg18%
Potassium700mg20%
Iron4mg22%
Zinc1mg9%
Vitamin A243IU5%
Vitamin C2mg4%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg4%
Niacin (B3)0mg1%
Vitamin B60mg7%
Folic Acid (B9)146µg37%
Vitamin E0mg1%
Vitamin K7µg8%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Leslie Durso

A chi-chi bean is Leslie Durso's grandmother's nickname for garbanzo beans, and it makes its appearance in Leslie's recipe mixed in a flavorful vegan mayonnaise and served on soft bread. We adapted ours to use regular mayonnaise, but feel free to stick to vegan like Leslie.

3
Ratings2

INGREDIENTS

  • One 15-ounce can of garbanzo beans, drained and rinsed well
  • 1 shallot, finely chopped
  • 2 celery stalks, diced
  • 1/2 cup chopped dill
  • 1 tablespoon relish
  • 1/4 cup mayonnaise*
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • Sliced bread

DIRECTIONS

In a medium-sized mixing bowl, smash the beans and shallots with a potato smasher or fork until the beans are broken into about ¼ of the size. Stir in the rest of the ingredients. Season to taste and serve as a sandwich or on sliced toasts as an appetizer.

Recipe Details

Servings: 12

Notes and Substitutions:

*This recipe was adapted from its original vegan-form from Leslie Durso. Visit her website to see the full recipe and more delicious vegan recipes.



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