Mashed Chickpea Salad Recipe
Introduction
This Mashed Chickpea Salad is a fresh, flavorful twist on a classic tuna salad, perfect for a quick lunch or light dinner. Combining creamy chickpeas with tangy pickles and a hint of spice, it’s easy to prepare and completely vegan.
Ingredients
- 1 can Chickpeas
- 1 tablespoon Dijon Mustard
- 2 cloves Garlic
- 1/4 cup Red Onion
- 1/4 cup Scallion
- 1 handful Dried Dill Weed
- 2 tablespoons Vegan Mayonnaise
- 1/4 cup Pickles
- 1 Lemon (juice of 1 tablespoon)
- 1 tablespoon Olive Oil
- 1 teaspoon Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1 dash Crushed Red Pepper Flakes
- 1 stalk Celery
- 3 tablespoons Pickled Jalapeño Pepper
Instructions
- Step 1: Add chickpeas, Dijon mustard, garlic, red onion, scallion, dried dill weed, vegan mayonnaise, pickles, lemon juice, olive oil, sea salt, black pepper, and crushed red pepper flakes to a large mixing bowl.
- Step 2: Add celery and pickled jalapeño pepper, then mash the mixture with a pastry cutter or a sharp tool until about half of it is chopped and chunky—you want a texture similar to tuna salad, not hummus.
- Step 3: Place the salad in the fridge to chill and let the flavors meld before serving.
Tips & Variations
- Use fresh dill instead of dried for a brighter herb flavor.
- Swap vegan mayonnaise with mashed avocado for a healthier fat alternative.
- Adjust the amount of pickled jalapeño to control the heat level.
- Add a splash of apple cider vinegar if you like a tangier punch.
Storage
Store the mashed chickpea salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It can be enjoyed cold or at room temperature but is best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but be sure to soak and cook them thoroughly until tender before using. Canned chickpeas are faster and more convenient.
Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free, making this salad suitable for gluten-sensitive diets.
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Mashed Chickpea Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Mashed Chickpea Salad is a flavorful, creamy, and tangy plant-based dish perfect for a quick lunch or snack. Combining chickpeas, fresh vegetables, and zesty seasonings, it offers a delightful texture similar to tuna salad but is entirely vegan and easy to prepare with no cooking required.
Ingredients
Salad Ingredients
- 1 can Chickpeas (about 15 oz)
- 1 tablespoon Dijon Mustard
- 2 cloves Garlic, minced
- 1/4 cup Red Onion, finely chopped
- 1/4 cup Scallion, sliced
- 1 handful Dried Dill Weed
- 2 tablespoons Vegan Mayonnaise
- 1/4 cup Pickles, diced
- 1 tablespoon Lemon juice (about juice of 1 lemon)
- 1 tablespoon Olive Oil
- 1 teaspoon Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1 dash Crushed Red Pepper Flakes
- 1 stalk Celery, finely chopped
- 3 tablespoons Pickled Jalapeño Pepper, chopped
Instructions
- Combine Ingredients: In a large mixing bowl, add the drained chickpeas, Dijon mustard, minced garlic, finely chopped red onion, sliced scallion, dried dill weed, vegan mayonnaise, diced pickles, lemon juice, olive oil, sea salt, ground black pepper, and crushed red pepper flakes.
- Add Celery and Jalapeños: Add the finely chopped celery stalk and chopped pickled jalapeño peppers to the bowl. These ingredients add crunch and a spicy kick to the salad.
- Mash the Mixture: Using a pastry cutter or a fork, mash the ingredients together until about half of the chickpeas are broken down but still retaining some texture. The mixture should resemble the consistency of a tuna salad rather than a smooth hummus.
- Chill and Serve: Place the mashed chickpea salad into the refrigerator to let the flavors meld and the salad to set for at least 30 minutes before serving. Enjoy as a sandwich filling, with crackers, or as a side dish.
Notes
- Use a can of chickpeas that is well rinsed and drained to reduce sodium content.
- Adjust the amount of jalapeños and crushed red pepper flakes to taste depending on your spice preference.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- For added texture, consider adding chopped nuts or seeds as a topping.
- Serve chilled for best flavor and freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Mashed Chickpea Salad, Vegan Salad, Plant-Based, Chickpea Recipes, Easy Salad, No Cook Salad, Vegan Mayonnaise Salad
