Description
A straightforward recipe for a refreshing chickpea salad.
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Place the rinsed and drained chickpeas in a medium bowl.
- Mash about half of the chickpeas with a fork until mostly broken down. Leave the remaining half whole for texture.
- Add the chopped celery and red onion to the bowl.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.
- Pour the dressing over the chickpea mixture.
- Stir everything together until well combined.
- Season with salt and pepper to your preference.
- Serve immediately or chill before serving.
Notes
- For a different flavor, substitute plain Greek yogurt for half of the mayonnaise.
- You can add 1/4 cup of chopped fresh dill or parsley for extra flavor.
- Serve the salad on bread, crackers, or over lettuce.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 2.5
- Unsaturated Fat: 12.5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 12
- Cholesterol: 10
Keywords: chickpea salad, vegetarian salad, easy lunch, mashed chickpeas, no cook