My Fave Smashed CP Salad (Edit recipe)

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This is a recipe I've been enjoying for over 10 years now. It mimics a tuna salad, and can be enjoyed as a sandwich, crispy toast topper, with your fave crackers, or even some cuke slices for a fresher take.

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Original Recipe

PREP TIME

50 minutes

COOK TIME

—

INGREDIENTS

10

Serves: 2

Ingredients

540 ml Chickpeas, Salt Free. Drained & rinsed
0.25 cup Red Onion, finely diced
0.25 cup Celery, finely diced
0.25 cup English Cucumber, seeded & finely diced
2 Tbsp Dill, Fresh, chopped
2 Tbsp Parsley, chopped
3 Tbsp Mayonnaise, 3 -4 depending on how creamy you like it
1 tsp Savoury Dill Pickle Mustard - Gravelbourg
0.5 tsp Black Salt (Kala Namak)
1 whole Black Peppercorns, Ground Fresh, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the drained & rinsed chickpeas to a food processor and process until fine, some chunks are ok of course. Transfer this to a mixing bowl & add the cucumber, onion, celery, dill, and parsley to the bowl. Lastly, sprinkle in the black salt & cracked pepper, and fold in the mayo & mustard until everything is nice and combined. Add additional mayo for a creamier salad / if needed.
Refrigerate the salad for 30+ minutes to firm up a touch and allow the flavours to come together.

Notes

Prep time includes 30 minutes of refrigeration which is necessary to let the salad come together.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1062
Fat:	37 g
Carbohydrates:	155 g
Protein:	40 g
Cholesterol:	15 g
Sodium:	372 mg
Fiber:	38 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.