Chickpea Salad
This Chickpea Salad is fresh, flavorful and easy to make with chickpeas, cucumbers, capers, tomatoes and fresh herbs. It's delicious as a simple side salad, filled into a lettuce wrap or stuffed in a gluten-free sandwich for a healthy vegan lunch.
Ingredients
- 1 15-ounce can chickpeas (aka garbanzo beans) , drained and rinsed (can also sub with cooked dried chickpeas)
- 1/2 small-medium red onion , diced
- ¼ medium English cucumber , chopped
- 6 grape tomatoes , chopped - or use tomatoes of choice
- 1 celery stalk , finely chopped
- 1 tbsp capers
- 1 tbsp fresh dill , chopped
- 1/2 tbsp fresh parsley , chopped
- 1 tsp Dijon mustard or Wholegrain mustard
- 2 cloves garlic , finely minced. Or sub with 1/2 - 1 tsp garlic powder
- Juice of half a lemon
- 2 tbsp vegan mayonnaise or sub with hummus, dairy-free yogurt or mayo of choice. Tahini or pesto would be other delicious options.
- Salt and pepper
Optional for serving:
- Large lettuce leaves
- Grain-free bread
- Grain-free crackers
Instructions
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Add the drained and rinsed chickpeas to a large bowl. Use the back of a fork to mash chickpeas until mostly broken down, a few whole chickpeas is fine.
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Prepare the vegetables: Chop the red onion, cucumber, tomatoes, celery and capers. Add to the chickpeas along with chopped parsley, dill, mustard, garlic, lemon juice and vegan mayonnaise.
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Mix until combined and season generously with salt and pepper, to taste. You can enjoy immediately but we actually think it tastes best after chilling in the fridge for 20 minutes to an hour. Just be sure not let this salad sit at room temperature too long as it tastes best when chilled.
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Add to lettuce leaves, grain-free tortillas, grain-free paleo bread or grain-free crackers by adding a scoop of smashed chickpeas along with lettuce or other sandwich fillers of choice.
