Description
A refreshing and healthy smashed chickpea salad, perfect as a side or a light meal, packed with flavor and nutrients.
Ingredients
Scale
- 1 14 oz (400 g) can chickpeas, drained and rinsed
- 1 tbsp vegan mayo
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup shallots or red onion, finely diced
- 1/2 cup celery, finely diced
- 1 tbsp fresh dill, chopped
- 1/2 tsp paprika, optional for serving
- 1 tbsp olive oil
Instructions
- >Mash the Chickpeas: Start by mashing the chickpeas in a bowl. Use a fork or potato masher and aim for a chunky texture, so you get those lovely chickpea bites. Just try not to overdo it; you want some pieces left intact for a satisfying crunch.
- >Add the Veggies: Toss in finely diced shallots or red onion and finely diced celery. As you mix everything, the colors and fresh scents will immediately brighten your bowl. This step adds a nice crunch and flavor. Be cautious not to add too many veggies, or it might overwhelm the chickpeas.
- >Mix in the Dressing: Combine 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a separate bowl before drizzling it over the salad. You will love how the tangy citrus combines with the richness of the oil. Just keep an eye on the salt; too much can overpower the fresh flavors.
- >Scoop & Serve: Spoon the salad onto a plate or into a serving bowl. The vibrant colors should be eye-catching and inviting. Enjoy it fresh, since letting it sit too long can make it soggy. This salad is nice on its own or as a filling option alongside gluten-free crackers.
Notes
- Keep stored in the refrigerator for up to 5 days.
- If the salad feels too dry, a splash of lemon juice or vinegar can enhance the flavor without adding extra calories.
- When mashing chickpeas, aim for a chunky texture to keep a bit of bite; mashing them too much may lead to a mushy salad.
- If the salad tastes overly salty, try adding extra lemon juice or mixing in more diced vegetables to reduce the saltiness.
- For an extra touch, sprinkling paprika on top adds a nice color and a hint of flavor that is visually appealing.
- If your ingredients aren’t flavorful enough, taste and adjust seasonings such as salt or lemon juice before serving for a fresher outcome.
- This salad is served cold or at room temperature, do not reheat.
- Serve in a pita with fresh greens.
- Pair with whole-grain crackers for a snack.
- Top a green salad with the chickpea mixture.
- Add diced bell peppers for extra crunch.
- Incorporate avocado for creaminess without mayo.
- Mix in chopped cucumbers for added freshness.
- Select chickpeas that are firm and intact for best texture.
- Substitute vegan mayo with plain yogurt, olive oil, 1/2 avocado, cottage cheese, or dijon mustard, adjusting seasoning as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 94
- Sugar: 1g
- Sodium: Not specified
- Fat: 2g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg