Simple and Healthy Chickpea Salad Recipe for Any Occasion
The first time I made this simple chickpea salad with mayo and this mix of ingredients, I piled it on a bed of lettuce beside chopped boiled eggs and chicken. It was delicious, but this salad didn’t need any friends crashing the party.
It can stand independently as a side dish, salad topper, sandwich filler, or dip.
Use a medium-sized bowl or container to smash the chickpeas effectively. Smashing them in a Tupperware is helpful because once it is all done, you can add the top and store it in the fridge. I use a potato masher to smash them (like this $0.97 one from Walmart); a blender could do the same, but using the masher is easier.
This was inspired by @carlacookingvegan on Instagram. She posts delicious vegan recipes packed full of flavor! You’ll notice we share vegan recipes frequently; that’s because we were so inspired by all the dishes we discovered during our 6-month stint as vegetarians, and now we relish in sharing meat-free meals as well.
Chickpea Salad recipe
INGREDIENTS:
EVOO (just a drizzle)
Can of Chickpeas (Garbanzo beans)
2 stalks of Celery
1 Shallot bulb
¼ red bell pepper
1 Seaweed sheet
1-2 TBSP Mayo (start with the lower amount and add more if needed)
1 TB Parsley
1 TB Red Wine Vinegar (add more if you like more tanginess)
DRY SEASONINGS:
Cumin
Garlic Powder
Turmeric
Paprika
Pink Salt
Pepper
Here is our version of the recipe:
- Rinse the chickpeas in a strainer; if they have skins, this is when you’ll want to remove them. It’s not absolutely necessary, but I prefer them without the skins.
- In a medium mixing bowl, drizzle the chickpeas with extra virgin olive oil. Mash them until the ball shapes of the chickpea are mushed. TIP: not too much squishing, or you’ll accidentally create a soupier hummus texture.
- Finely chop the celery, shallots, red bell pepper, and seaweed, and add it to the chickpeas along with the mayo, parsley, and red wine vinegar.
- Add all of the dry seasonings to the bowl and mix everything together.
- For the final step, do a taste test. If you need to add something extra, now’s the time. At the end, sometimes I’ll add a bit more vinegar, salt, or mayo.
Makes 1 to 2 servings and takes about 20 minutes to prep
The old-school, raised-with-my-grandparents side of me finishes this by sprinkling a little paprika on top, but not necessary, solely optional.
Not only is this chickpea salad a great topper – it is super versatile. It’s so simple yet packed with flavor, making it perfect as a dip for Blue Corn Tortillas. To make that snack low-carb, I’d suggest cutting a low-carb wrap into triangles and creating your own chip by toasting them in the oven.
Chickpea salad is a great meat replacement in a sandwich or low-carb wrap; it’s especially perfect for a Meatless Monday. And yes! This is even great for breakfast! Spread this on toast with a few slices of avocado and crushed red pepper flakes.
Will you give this recipe a try? If you do, let us know if you love it or if it inspired your own twist on this chickpea recipe.
Simply Smashed Chickpea Salad
The first time I made this simple chickpea salad with mayo and this mix of ingredients, I piled it on a bed of lettuce beside chopped boiled eggs and chicken. It was delicious, but this salad didn’t need any friends crashing the party.
Type: Anytime Meal
Recipe Yield: 1-2
Preparation Time: 20M
Recipe Ingredients:
- 1 Can of Chickpeas
- EVOO
- 2 stalks of celery
- 1 Shallot bulb
- 1/4 Red bell pepper
- 1 Seaweed sheet (optional)
- 1-2 TBSP Mayo
- 1 TBSP Parsley
- 1 TBSP Red Wine Vinegar
- Dry seasonings: Cumin, Garlic Powder, Turmeric, Paprika, Pink Salt, and Pepper
Recipe Instructions: Rinse the chickpeas in a strainer; if they have skins, this is when you’ll want to remove them. It’s not absolutely necessary, but I prefer them without the skins. In a medium mixing bowl, drizzle the chickpeas with extra virgin olive oil. Mash them until the ball shapes of the chickpea are mushed. TIP: not too much squishing, or you’ll accidentally create a soupier hummus texture. Finely chop the celery, shallots, red bell pepper, and seaweed, and add it to the chickpeas along with the mayo, parsley, and red wine vinegar. Add all of the dry seasonings to the bowl and mix everything together. For the final step, do a taste test. If you need to add something extra, now’s the time. At the end, sometimes I’ll add a bit more vinegar, salt, or mayo.