Mashed Chickpea Salad
This Mashed Chickpea Salad is quick, easy and delicious in sandwiches and wraps, spread on crackers, stuffed into tomatoes, and more!
Servings: 4 (about ½ cup each; recipe makes about 2 cups total)
Estimated Calories: 188
Ingredients
- 1 (15.5-ounce) can chickpeas, drained and rinsed (or about 1¾ cups home-cooked chickpeas)
- ½ cup finely diced celery, about ⅛-inch pieces
- ¼ cup finely diced red onions, about ⅛-inch pieces
- 3 heaping tablespoons mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon dried dill
- ½ teaspoon celery salt, or to taste (or you can use seasoned salt or regular salt)
- ¼ teaspoon black pepper, or to taste
Instructions
- Place the chickpeas in a medium bowl; mash with a fork to your desired consistency.I mash them just until there are no whole chickpeas or super large chunks; you don't want to turn them into a hummus-like paste.
- Add the celery, onions, mayonnaise, lemon juice, dill, celery salt and black pepper; mix until well-combined. Taste and adjust seasoning as needed.
- Enjoy immediately or cover and let chill in the refrigerator for a few hours or even overnight (I think it gets better as it sits).
- Use it to make sandwiches or wraps, spread it on crackers, stuff it in a tomato, put it on a bed of lettuce and eat it as-is...whatever you'd like!
Recipe Notes
- To make it vegan, use a vegan mayonnaise.
- Fresh dill can be substituted for dried. The general recommendation is to use 3 times the amount of fresh herbs as dried, so that would be 1½ teaspoons in this recipe (of course, you can always adjust that amount to suit your own taste).
- You'll get about 2 cups of salad with this recipe. You could easily make 4 sandwiches using ½ cup of salad each. If you really want to pile those sandwiches high with salad, you might get 2 or 3. You can always double the recipe to make a bigger batch if needed.
- Store the salad in an airtight container in the refrigerator for up to 3 to 4 days.
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