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5.0 from 150 votes

Smashed Chickpea Salad

This autumn smashed chickpea salad is perfect for make ahead lunches! Dried cherries, pecans, nutmeg and yogurt make this delicious.

Prep Time
20 mins
Total Time
20 mins
Servings: 1 cups of salad
Course: Salad
Cuisine: American

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 shallot, diced
  • ⅓ cup dried cherries
  • ⅓ cup Chopped Pecans
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup plain greek yogurt
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice, plus extra for spritzing
  • ¼ teaspoon freshly ground nutmeg
  • arugula or micro greens, for serving
  • toast, for serving

Instructions

    Cup of Yum
  1. Place the chickpeas in a large bowl. Use a potato masher to smash about half of the chickpeas.
  2. Add in the shallot, cherries, pecans, parsley, a big pinch of salt and pepper and the nutmeg.
  3. In a small bowl, whisk together the yogurt, vinegar, mustard and lemon juice. Add the wet ingredients to the chickpea mixture and toss to combine. Taste and season with more salt and pepper if needed.
  4. Eat the salad as you wish! On toast, on salad, in lettuce wraps, on crackers, etc. This stays great in the fridge for 3 to 4 days.

Notes

  • adapted from the kitchn