Healthy & Simple Smashed Chickpea Salad (SO GOOD!)
I made this chickpea salad over the weekend thinking that I would eat it for lunch during the week. Unfortunately, it didn’t even last the day because Matt and I ate it ALL! It was sooooo yummy and addicting!!
The best thing is, this salad is so healthy, you can eat as much as you want and not feel guilty!
The recipe contains chickpeas, (of course) which are a surprisingly healthy food in addition to carrots, celery, bell pepper and dill pickle. Similar to a tuna or egg salad, except more nutritious, lightened up (I use greek yogurt to cut down on the mayo) and vegetarian! Eat it on bread, crackers or just straight out of the bowl. Recipe below. Enjoy!
Smashed Chickpea Salad
*Adapted from Garden Veggie Chickpea Salad, Peas and Crayons
1 can chickpeas, 15 oz, mashed
1/4 cup dill pickle finely chopped
1 medium/large carrot grated
1/2 cup red bell pepper finely chopped
1 medium/large stalk finely chopped celery
1/4 cup green onion finely chopped
2 tbsp Greek yogurt (I used Fage 2%)
2 tbsp mayo
1 tbsp Dijon mustard
1/8 tsp salt
1/8 tsp pepper
1/8 tsp dried dill
For the sandwich:
Whole wheat or multigrain bread
Additional mustard, mayo, hummus or your favorite sandwich spread!
Open the can of chickpeas, rinse, and add them to a large bowl. Smash them up with a potato masher or a fork. They don’t have to all be completely mashed, but most should be. The skins may fall off, I just leave them in there. Now add your chopped/grated veggies. Chop the dill pickle, bell pepper, celery, green onion and add to the bowl. Then grate your carrot (or you could just chop it if you like!) and add that to the bowl. Give it all a bit of a stir to get the ingredients a bit more evenly distributed and mixed together.
Next, in a separate, smaller bowl, assemble your ingredients for the dressing. Add the greek yogurt (I recommend Fage brand—it has the best taste in my opinion) mayo, dijon mustard, salt, pepper and dried dill to the bowl. Mix it all together until all the ingredients are combined. Then pour it on top of the chickpeas and veggies in the large bowl. Stir everything together until the salad is well combined.
Serve on whole wheat or multi-grain toast with spinach leaves and your favorite sandwich fixings!