Smashed Chickpea Salad
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.
20 minutes
Difficulty:
Easy
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. | |
by Reed Dunn
Serves: 4
Ingredients
- 30 oz30 oz30 oz Chickpeas, drained and rinsed
- 1 cup1 cup1 cup Celery, diced
- .5.5.5 Red Onion, diced
- .5.5.5 English Cucumber, diced
- .25 cup.25 cup.25 cup fresh Dill, chopped
- 2 Tbsp2 Tbsp2 Tbsp Dill Pickle Juice
- 111 Lemon, juiced
- 0.5 tsp0.5 tsp0.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 0.333 cup0.333 cup0.333 cup Plant Based Mayonnaise
Process
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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My Notes:
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