Smashed Chickpea Salad
It’s a great vegetarian lunch to meal prep too. You gotta love, also, that it’s all on-hand ingredients and there’s no cooking required.
Ingredients
- 1 15-ounce can of chickpeas rinsed and drained
- ½ cup carrots finely chopped
- ¼ cup red onion finely chopped
- ⅓ cup plain Greek yogurt
- 2 tablespooons Dijon mustard
- 1-2 tablespoons fresh lemon juice to taste
- Dash of garlic powder
- Sea salt and black pepper
- Few dashes of hot sauce optional
Instructions
- Place the chickpeas in a food processor and pulse until mostly broken down. It’s fine to have some chunky pieces or to make them really small - just depends on the texture you prefer.
- Mix the chickpeas with the remaining ingredients, starting with one tablespoon of lemon juice, in a medium bowl until well combined. Season to taste with salt and pepper, and hot sauce if using. Add additional lemon juice, if desired.
- Cover and chill for at least 30 minutes, to allow the flavors to combine and the salad to set up.
- Serve as a side salad, as a dip for crackers and fresh veggies, or pile it on a sandwich or wrap with your favorite toppings.
Notes
- Extras of the salad will keep, in a covered container in the refrigerator, for up to a week.
Tried this recipe?Let us know how it was!