Easy Healthy Filling Mashed Chickpea Salad
The great mashed chickpea salad, works well in lettuce wraps, served on a bed of leafy greens or scooped up with sliced colored bell peppers, cucumbers, celery, etc. And of course, it’s also a great sandwich filler.
Ingredients
- 1 can/tin 15 oz chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup celery sliced
- 1/2 cup carrots diced
- 1/4 – 1/3 cup scallions sliced
- 1/4 – 1/3 cup or so hummus or tahini + 2 – 3 tablespoons water
- 1 – 2 tablespoons mustard stoneground or dijon
- 1/4 teaspoon garlic powder
- sea salt & cracked pepper to taste
- juice of 1 lemon
- paprika/smoked paprika to garnish
- Optional:
- Bread to make a sandwich with the chickpes filing I used my homemade one
- Gherkins to put in the sandwich
- Lettuce for the sandwich
Instructions
- Drain and rinse your chickpeas, place in a medium-size bowl and roughly mash about 3/4 of the chickpeas with a fork, potato masher or pastry blender. Add the remaining ingredients and combine. Add more hummus if you like it creamier and taste for seasoning.
- Serve however you like – make a chickpea salad sandwich, serve on a bed of leafy greens or scoop up with crackers or sliced vegetables like cucumbers, bell peppers, celery sticks, etc.
- Store leftovers in an airtight container in the fridge for up to 5 – 6 days.
- NOTES:
- *If you find your hummus is a bit thick, thin it out with 2 – 3 tablespoons of water, you may find you need 1 more tablespoon. I always do this with my humus when using it as a binder. This will make for a perfect consistency to use as a binder without being overly thick and/or drying as well.
- Try using diced red onion for a little different color.
- Add in diced red bell pepper for crunch and color.
Video
Notes
Keep stored in the refrigerator for up to 5 days.
Nutrition
Calories: 189kcal
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