Creamy Chickpea Salad Recipe
Introduction
This creamy chickpea salad is a quick, satisfying dish perfect for lunch or a light dinner. Packed with protein and flavor, it combines simple ingredients into a smooth, delicious spread that can be enjoyed on bread or fresh lettuce leaves.
Ingredients
- 1 can chickpeas (drained, mashed with fork)
- 2 tbsp vegan mayo or hummus
- 1 tbsp lemon juice
- 1 celery stalk, finely chopped
- Salt and pepper to taste
Instructions
- Step 1: Drain and mash the chickpeas in a bowl using a fork until mostly smooth but still a bit chunky.
- Step 2: Add vegan mayo or hummus, lemon juice, and finely chopped celery to the mashed chickpeas. Mix everything together until well combined.
- Step 3: Season with salt and pepper to taste, stirring to incorporate the flavors evenly.
- Step 4: Serve the chickpea salad on whole grain bread as a sandwich or on fresh lettuce leaves for a lighter option.
Tips & Variations
- For extra texture, add finely diced red onion or grated carrot.
- Try adding a teaspoon of Dijon mustard for a tangy twist.
- Use avocado instead of vegan mayo for a creamy, healthy fat boost.
- Sprinkle with fresh herbs like parsley or dill for added freshness.
Storage
Store the chickpea salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed fresh but can be eaten cold straight from the fridge or allowed to come to room temperature first.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but dried chickpeas need to be soaked overnight and cooked until tender before mashing.
Is this salad gluten-free?
The salad itself is naturally gluten-free; just be sure to use gluten-free bread or serve it on lettuce leaves if needed.
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Creamy Chickpea Salad Recipe
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This creamy chickpea salad is a quick, nutritious, and flavorful vegan dish perfect for a light lunch or snack. Made with simple pantry staples like mashed chickpeas, vegan mayo or hummus, and fresh celery, it comes together in just five minutes and can be served on whole grain bread or crisp lettuce leaves for a healthy meal option.
Ingredients
Salad Ingredients
- 1 can chickpeas (drained, mashed with fork)
- 2 tbsp vegan mayo or hummus
- 1 tbsp lemon juice
- 1 celery stalk, finely chopped
- Salt and pepper to taste
Instructions
- Prepare Chickpeas: Drain the canned chickpeas thoroughly and place them into a mixing bowl. Use a fork to mash them until they reach a chunky, creamy consistency.
- Add Dressing: Stir in the vegan mayo or hummus along with the lemon juice. Mix well to combine and create a creamy texture that coats the chickpeas evenly.
- Incorporate Celery: Add the finely chopped celery stalk to the mixture to introduce a fresh crunch, mixing everything together thoroughly.
- Season: Sprinkle salt and pepper to taste, adjusting seasoning as desired to enhance flavor.
- Serve: Enjoy the creamy chickpea salad immediately, served on whole grain bread for a sandwich or atop crisp lettuce leaves for a light wrap or salad option.
Notes
- This recipe is vegan and can be made gluten-free by serving it on gluten-free bread or lettuce leaves.
- For added flavor, consider mixing in herbs like chopped parsley or dill.
- To increase protein content, sprinkle with hemp seeds or nutritional yeast.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Adjust the consistency by adding a splash of water or more mayo/hummus if needed.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: chickpea salad, vegan salad, no-cook salad, healthy lunch, creamy chickpeas, easy vegan recipe
