Chickpea Mushroom Stuffing (No-Bread)

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Coat a glass baking dish with cooking spray.

2. 2

   Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil for 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon dissolves.

3. 3

   In a bowl, combine the garbanzo beans, egg, sage, salt, and pepper. Mash with your hands until well mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.

4. 4

   Bake in the preheated oven for 30 minutes; remove the foil and bake uncovered for another 10 to 15 minutes.

• Calories 154.64 kcal Moderate
• Protein 5.1 g Moderate
• Carbs 21.79 g Moderate
• Total Fat 5.12 g Moderate
• Saturated Fat 0.6 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 21.87 mg Moderate
• Sodium 275.94 mg Moderate
• Fiber 5.07 g Moderate
• Sugar 1.94 g Low Source
• Added Sugar 0.62 g Low Source
• Calcium 138.26 mg Moderate
• Iron 1.78 mg Low Source
• Potassium 285.98 mg Low Source
• Vitamin A 16.43 mcg_rae Low Source
• Vitamin C 13.44 mg Moderate
• Vitamin D 1.12 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Celery
• Garlic 🧄
• Onions 🧅