Description
A quick, easy, and healthy smashed chickpea salad made with simple, wholesome ingredients. Perfect as a sandwich filling, wrap, or served on its own as a protein-packed vegan meal.
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons vegan mayo or regular mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Add the chickpeas to a medium-sized bowl. Use a potato masher or fork to smash them until mostly mashed, leaving some chunks for texture.
- Add the red onion, celery, pickles, parsley, mayo, mustard, lemon juice, garlic powder, salt, and pepper to the bowl with the chickpeas.
- Mix everything together until well combined. Taste and adjust seasoning as needed.
- Serve immediately or cover and refrigerate until ready to use. Enjoy as a sandwich, wrap, or salad topping.
Notes
- Feel free to use Greek yogurt instead of mayo for a lighter option.
- For extra crunch, add sunflower seeds or chopped nuts.
- This salad keeps well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
