Smashed Chickpea Salad
With bright fresh flavors, Smashed Chickpea Salad comes together fast and is the perfect easy salad to pack over greens, with crackers for scooping, or in a sandwich or wrap. This recipe makes 2 cups of mashed chickpea salad.
Servings: 2
Cost: $4.00
Equipment
- Strainer
- Potato Masher or Dough Blender
Ingredients
- 1 14-ounce can chickpeas / garbanzo beans
- 1/3 cup pickle slices (I like a sweet and tangy variety, but any type will work)
- 1 tablespoon diced shallots or red onions (measured after dicing)
- 1 teaspoon minced fresh dill
- 1-2 tablespoons mayonnaise (use vegan mayo if desired)
- 2 teaspoon fresh lemon juice or pickle juice (see note)
- 1 teaspoon Dijon mustard
- salt and black pepper
Instructions
- Drain and rinse the beans.
- In a shallow bowl, mash the chickpeas with a potato masher or dough blender until you've broken apart all of the chickpeas. You want some pieces that are about the size of half a chickpea and some pieces that are truly mashed into a rough paste.
- Finely dice the pickles, shallots / red onion, and dill.
- To the bowl with the chickpeas, add the pickles, shallots / red onion, dill, mayo, lemon juice / pickle juice, mustard, a pinch of salt, and a few twists of black pepper.
- Gently stir everything together.
- Store the salad in the fridge for 3 to 4 days.
- Serve the mashed chickpeas in wraps, sandwiches, or over salad (with crackers for scooping).
Notes
Use lemon juice in the salad for a more tart, lemon flavor or pickle juice (from the jar of pickles) to add more of that pickle-y flavor. You can also add both if you prefer.
Celery - If you want more crunchy texture, add ¼ cup of diced celery to the salad.
Nutrition
Calories: 58kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 265mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.2mg