Mashed Chickpea Salad
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
195 kcal
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Course
Main Course
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Cuisine
Vegetarian
Mashed Chickpea Salad
Description
Mashed Chickpea Salad uses drained canned chickpeas mashed to a flaky texture, providing a base reminiscent of tuna salad. The combination of finely minced celery, chopped scallions, and grated then chopped carrot introduces fresh vegetable crunch and color throughout the salad. The creamy dressing is made with mayonnaise, Dijon mustard, yellow mustard, dried dill, salt, and pepper, coating the mixture evenly.
Adding sliced almonds contributes a nutty crunch, while fresh chopped basil brightens the overall flavor. The salad can be garnished or adjusted to taste by adding extra mayonnaise, seasoning, or vegetables. It offers a versatile filling or topping that can be eaten with bread, wraps, crackers, or in salads, catering to various eating preferences.
This salad stores well in the refrigerator for approximately 3-4 days, making it convenient for meal prep or leftovers. Texture and flavors develop over time, and adjustments can be made before serving.
Ingredients
- 1 chickpeas 15 oz, canned
- 3 talks green onion or scallions
- 2 celery stalks
- 1 carrot
- ¼ cup mayonnaise vegan or regular) plus any extra to taste, store bought or homemade
- 1-2 tsp Dijon mustard
- 1 tsp yellow mustard
- ⅛ tsp dill dried
- ⅛ tsp salt
- ⅛ tsp black pepper
- ¼ cup almonds sliced
- 2 TBSP basil fresh, chopped
Instructions
- Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. You could also skip the arm workout and use a food processor for easy mashed chickpeas. Pulse until mixture appears chopped/flaked.
- Trim ends and finely mince celery. Chop scallions. Peel and grate carrot, then roughly chop to evenly distrubuite bits of tasty carrot throughout the salad.
- Add prepped veggies to the bowl with chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.
- Fold in sliced almonds (or nuts/seeds of choice) and basil (as much or as little as you’d like) then adjust any ingredients to taste. Sometimes I'll add a little extra mayo or even extra veggies/spices to the mix.
- Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, on a salad, or simply dive into the bowl spoon-first – anything goes!
Notes
- This salad keeps well refrigerated for 3-4 days, allowing you to prepare in advance or save leftovers.
- Adjust mayonnaise, spices, and vegetables to suit your preferred texture and flavor before serving.
- Use this salad as a sandwich filling, wrap, salad topping, or enjoy it on crackers for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 219mg | 9% |
| Potassium | 239mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2893IU | 58% |
| Vitamin C | 4mg | 4% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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