Smashed Chickpea Salad (Edit recipe)

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This Smashed Chickpea Salad is something I eat year-round, and it’s so easy to pull together on the weekend so you don’t have to think about meals during a busy week. The secret is the pickle juice, so definitely don’t skip out on that! I also like to add a little extra fresh, chopped dill to make it extra flavorful.

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PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

Serves: 4

Ingredients

30 oz Chickpeas, drained and rinsed
1 cup Celery, diced
.5 Red Onion, diced
.5 English Cucumber, diced
.25 cup fresh Dill, chopped
2 Tbsp Dill Pickle Juice
1 Lemon, juiced
0.5 tsp Kosher Salt
.25 tsp Black Pepper
0.333 cup Plant Based Mayonnaise

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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 chickpeas to a bowl and use a fork to mash, leaving a few whole beans or chunks.
Add in the rest of the ingredients and stir until well combined.
Chill in the refrigerator for a few hours, up to overnight, to let the flavors combine. Serve on a bed of chopped lettuce or in lettuce cups.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	821
Fat:	27 g
Carbohydrates:	120 g
Protein:	32 g
Cholesterol:	0 g
Sodium:	476 mg
Fiber:	29 g
Sugars:	16 g
Calculated per serving.