Description
A hearty and refreshing mashed chickpea salad packed with plant-based protein, crunchy vegetables, and a creamy, tangy dressing. Perfect for sandwiches, wraps, or as a dip.
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
1/4 cup plain Greek yogurt or vegan mayo
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup dill pickle or cucumber, finely chopped
1 tablespoon fresh dill or parsley, chopped
Salt and black pepper, to taste
Optional: pinch of garlic powder or smoked paprika
Instructions
- Place the chickpeas in a medium bowl and mash them with a fork or potato masher until chunky but spreadable.
- Stir in the Greek yogurt (or vegan mayo), Dijon mustard, and lemon juice until well combined.
- Mix in the celery, red onion, pickle or cucumber, and fresh herbs.
- Season with salt, pepper, and any optional spices as desired.
- Let chill for at least 15 minutes to allow the flavors to meld.
- Serve on toast, in wraps or lettuce cups, or as a dip with crackers or veggies.
Notes
Store in an airtight container in the fridge for up to 4 days.
For a vegan version, use vegan mayo instead of Greek yogurt.
Customize with extra herbs, chopped bell peppers, or shredded carrots.
For spice, add sriracha or cayenne pepper.
Add avocado for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
