Chickpea Salad
User Reviews
4.5
Chickpea Salad
Description
Chickpea Salad uses rinsed canned chickpeas, most of whose skins can be removed by rubbing to create a creamier texture, though skins can be left on if preferred. The chickpeas are mashed and combined with crunchy diced celery, tart dill pickles, and sharp green onions for a variety of textures. The dressing blends plain Greek yogurt with lemon juice, Dijon mustard, red wine vinegar, fresh dill and parsley, garlic powder, salt, and pepper to create a tangy, herbaceous component.
This salad balances soft and creamy chickpeas with crisp vegetables and tangy dressing, enhancing the distinct flavors of pickles and herbs. It can be eaten as a filling between bread slices, in pita pockets, wrapped in lettuce, or in tortillas, making it versatile for different meals or snacks.
The salad is adaptable by adjusting the amount of pickles, lemon, mustard, or herbs to taste. It keeps well in an airtight container refrigerated for up to five days, allowing for convenient make-ahead preparation or leftovers.
Ingredients
- 2 (15 oz) chickpeas drained and rinsed, canned
- 3/4 cup celery diced
- 1/2 cup dill pickles diced
- 1/2 cup green onion sliced
- 1/2 cup yogurt plain, Greek
- 1 tablespoon lemon juice
- 1 to 2 tablespoons Dijon mustard
- 2 teaspoons red wine vinegar
- 2 tablespoons dill freshly chopped
- 2 tablespoons parsley freshly chopped
- 1/4 teaspoon garlic powder
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Place the chickpeas on a clean dish towel or paper towel. Put another towel on top. Use your hands to roll and rub the chickpeas for about 20-30 seconds. This will help the skins come off easier. Remove the skins and discard. I try to remove most of the skins, but if you don’t get them all, that is ok. And if you don't have time to remove the skins, just rinse and drain. The salad will still be good. Removing the skins just makes the salad a little creamier and smooth.
- Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, onion, and pickles.
- In a small bowl, whisk together the Greek yogurt, lemon juice, mustard, red wine vinegar, dill, parsley, garlic powder, salt, and pepper.
- Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients, if necessary.
- Serve in between two slices of bread to make a sandwich, in pita bread, in a lettuce wrap, in a tortilla, with crackers or chips, or on top of a rice cake, or add to a bed of greens to make a salad! The options are endless.
Notes
- Removing some chickpea skins leads to a creamier texture but is optional based on time and preference.
- Adjust ingredients like pickles, lemon juice, mustard, and herbs according to taste after mixing.
- Store the salad in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 803mg | 33% |
| Potassium | 458mg | 10% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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