Description
A simple and satisfying chickpea salad recipe.
Ingredients
Scale
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh parsley
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still with some texture.
- Add the chopped red onion, celery, and parsley to the bowl.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.
- Pour the dressing over the chickpea mixture and stir to combine.
- Season with salt and black pepper to your preference.
- Serve immediately or chill for later.
Notes
- For a creamier salad, add a little more mayonnaise.
- Add other vegetables like bell peppers or shredded carrots for extra crunch.
- Serve on bread, crackers, or lettuce wraps.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg
Keywords: chickpea salad, vegan chickpea salad, vegetarian salad, quick lunch, easy salad