Description
A refreshing chickpea salad perfect for lettuce wraps or as a spread.
Ingredients
Scale
- 15 oz can reduced-sodium chickpeas (drained and rinsed)
- 1 rib celery (minced)
- 1/4 cup minced pickles
- 1/4 cup minced shallot or onion
- 2–4 Tablespoons regular or vegan mayonnaise (depending on how creamy you like it)
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 Tablespoon minced fresh dill OR 1/2 teaspoon dried dill
- salt and pepper (to taste)
- lettuce wraps or cups, mixed greens, gluten free pita bread, gluten free toast, gluten free crackers
Instructions
- Add the chickpeas to a large mixing bowl then use a potato masher or the back of a fork to smash 3/4 of them.
- Add the remaining ingredients to the bowl then stir to combine.
- Taste then add more mayonnaise for creaminess or lemon juice for brightness.
- Serve with your choice of base.
Notes
- This salad can be adjusted for creaminess and brightness based on individual preference.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg