Go Back
–+ servings
smashed chickpea salad

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Salad
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Cover and chill for at least 30 minutes, to allow the flavors to combine and the salad to set up.
  4. 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.