Easy Smashed Chickpea Salad
- PREP 10min
- TOTAL 10min
We love this mashed chickpea salad, which we spread onto sandwiches and wraps, and we love to serve a big spoonful on top of salads. If you don’t have chickpeas on hand, other beans like cannellini beans, Great Northern, and fava beans are great!
You Will Need
2 (15oz) cans chickpeas or 3 cups (500g) cooked chickpeas
2 to 3 tablespoons mayonnaise or vegan mayonnaise
1 teaspoon Dijon mustard
1 tablespoon capers, roughly chopped
1 stalk celery, finely chopped
1 green onion, finely chopped
1 tablespoon chopped fresh dill, optional
1 lemon wedge, or more to taste
Salt and fresh ground pepper
Directions
If using canned chickpeas, open the can and drain, then rinse the chickpeas under cold water. For home-cooked beans, use a slotted spoon to remove them from the cooking liquid.
Add chickpeas to a medium bowl and mash them with a fork or potato masher. They do not need to be completely smooth. Leave some larger pieces for texture.
Add the mayonnaise, mustard, capers, celery, green onion, dill, and the juice from the lemon wedge. Add a pinch of salt and pepper, and mix well.
Taste, and then adjust with more salt, pepper, or lemon juice.
Serve on top of salads or as a sandwich.
Adam and Joanne's Tips
- Storing: Store the salad in an airtight container for up to 4 days. We do not recommend freezing this salad.
- Canned beans: You can save the liquid in the can. It is called aquafaba and has a few interesting uses, such as making vegan mayo or as an egg replacer. Here’s our guide to aquafaba to learn more. We also use it when making our favorite homemade hummus.
- The nutrition facts provided below are estimates.