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

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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.