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Smashed Chickpea Salad
Description
This Smashed Chickpea Salad makes the perfect sandwich filling. It’s creamy yet holds together well, and you can whip it up in just a few minutes. It’s also gluten-free, plant-based, and loaded with protein and fibre—perfect for a quick lunch.
Not keen on sandwiches? It’s also perfection on top of a big green salad.
Ingredients
Scale
- 2 cups cooked chickpeas (or one 15-oz can)
- 2 tbsp minced red onion
- 1 rib celery, finely diced
- 1 medium carrot, peeled and grated
- 4 tbsp vegan mayonnaise or runny tahini
- 4 tsp dried oregano
- 1 tsp dried parsley or dill
- 1 scallion, chopped
- 3/4 tsp tamari or the juice of ½ lemon
- Salt and freshly ground pepper to taste
Instructions
- In a mixing bowl, mash the chickpeas with a fork. Add the remaining ingredients and mix until incorporated.
Notes
Don’t put the chickpeas into a food processor; they will be too finely chopped. You want the uneven texture that you get by mashing them with a fork.
This recipe is so adaptable. You can use fresh herbs instead of dried, cilantro instead of parsley, add some hot peppers, use whatever is in your cupboard.
Using lemon instead of tamari keeps this salt-free, and using tahini to replace vegan mayonnaise eliminates added fat.
