Description
Quick and easy chickpea salad, perfect for sandwiches, wraps, or a healthy snack. Packed with flavor and customizable with your favorite add-ins!
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup mayonnaise (avocado oil mayo preferred)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup chopped dill pickles or sweet pickle relish
- Optional: 1/4 cup chopped hard-boiled egg
- Optional: A pinch of red pepper flakes
Instructions
- Mash the Chickpeas: In a medium bowl, mash about half of the drained and rinsed chickpeas with a fork or potato masher. Leave some whole for texture.
- Add Mayonnaise: Add the mayonnaise to the bowl.
- Incorporate Vegetables: Add the finely chopped celery and red onion to the bowl.
- Add Herbs and Spices: Stir in the chopped fresh parsley, Dijon mustard, lemon juice, garlic powder, and smoked paprika.
- Season to Taste: Season with salt and freshly ground black pepper to taste.
- Optional Add-ins: Add any optional ingredients like chopped dill pickles, sweet pickle relish, chopped hard-boiled egg, or red pepper flakes.
- Mix Well: Mix all ingredients together until well combined.
- Chill the Salad: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serving Suggestions: Serve on sandwiches, wraps, crackers, toast, as a salad topping, stuffed in vegetables, or in lettuce wraps.
- Garnish (Optional): Garnish with a sprinkle of fresh parsley or a dash of smoked paprika.
- Storage: Store leftover chickpea salad in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Adjust the consistency by adding more mayonnaise or lemon juice if too dry, or more mashed chickpeas or chopped vegetables if too wet.
- Experiment with different vegetables, herbs, and spices to customize the flavor.
- For a vegan version, use vegan mayonnaise.
- Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Chickpea salad can be made ahead of time and stored in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes