Description
A quick and easy salad using canned chickpeas.
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 the chickpeas lightly with a fork until partially broken down but still chunky.
- Add the chopped celery and red onion to the bowl.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.
- Pour the dressing over the chickpea mixture.
- Stir gently until all ingredients are combined.
- Season with salt and pepper to your preference.
- Serve immediately or chill before serving.
Notes
- You can substitute Greek yogurt for some or all of the mayonnaise for a lighter dressing.
- Add 1/4 cup of chopped fresh dill or parsley for extra flavor.
- Serve this salad on bread, crackers, or over lettuce greens.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 300
- Sugar: 4
- Sodium: 450
- Fat: 15
- Saturated Fat: 2.5
- Unsaturated Fat: 12.5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 12
- Cholesterol: 5
Keywords: chickpea salad, vegetarian salad, easy salad, vegan option, quick lunch