This Smashed Chickpea Salad is something I eat year-round, and it’s so easy to pull together on the weekend so you don’t have to think about meals during a busy week. The secret is the pickle juice, so definitely don’t skip out on that! I also like to add a little extra fresh, chopped dill to make it extra flavorful.
Ingredients
- 2 15-oz cans chickpeas, drained and rinsed
- 3 stalks celery, diced
- 1/2 red onion, diced
- 1/2 English cucumber, diced
- 1/4 cup chopped fresh dill
- 2 tablespoon pickle juice
- 1 lemon, juiced
- 1/2 teaspoon kosher salt
- 1/4 tsp black pepper
- 1/3 cup vegan mayonnaise
Instructions
Add chickpeas to a bowl and use a fork to mash, leaving a few whole beans or chunks.
Add in the rest of the ingredients and stir until well combined.
Chill in the refrigerator for a few hours, up to overnight, to let the flavors combine. Serve on a bed of chopped lettuce or in lettuce cups.
