Smashed chickpea salad
Smashed chickpea salad is light, lemony, creamy and crunchy, and is perfect for a delicious vegetarian lunch!
Yield: 2 -3 servings
Ingredients
- 1 (15 oz.) can chickpeas, rinsed and drained
- ½ cup carrots, finely chopped
- ¼ cup red onion, finely chopped
- ⅓ cup plain Greek yogurt (nonfat, 2% or 5% are fine)
- 2 tablespoons Dijon mustard
- 1-2 tablespoons fresh lemon juice, to taste
- dash of garlic powder
- Sea salt and black pepper
- few dashes of hot sauce (optional)
Instructions
- Place the chickpeas in a food processor and pulse until mostly broken down. It’s fine to have some chunky pieces or to make them really small - just depends on the texture you prefer.
- Mix the chickpeas with the remaining ingredients, starting with one tablespoon of lemon juice, in a medium bowl until well combined. Season to taste with salt and pepper, and hot sauce if using. Add additional lemon juice, if desired.
- Cover and chill for at least 30 minutes, to allow the flavors to combine and the salad to set up.
- Serve as a side salad, as a dip for crackers and fresh veggies, or pile it on a sandwich or wrap with your favorite toppings.
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Notes
Extras of the salad will keep, in a covered container in the refrigerator, for up to a week.
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Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 21g | Protein: 8g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 402mg | Fiber: 6g | Sugar: 6g
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