Tangy Chickpea Salad
If I’m ever on a sandwich kick or the weather starts getting warmer, all I ever want is refreshing tangy chickpea salad! This is a super easy recipe that can be thrown together in less than 10 minutes. Smashed chickpeas, tangy pickles, red onion, and vegan mayo make this perfect for bringing to a spring picnic.
Tangy Chickpea Salad
2 cans chickpeas
3 stalks celery, diced
1/2 red onion, diced
1/4 cup dill pickle, chopped (or relish)
1/2 cup vegan mayo
2 teaspoons dijon or yellow mustard
3 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dill
salt, to taste
pepper, to taste
Drain and rinse the chickpeas. Using a potato masher or fork, smash the chickpeas until they break free of their outer shells and become mushy. I prefer to leave some unsmashed for texture, but it’s your preference.
Add the rest of the ingredients to the bowl and mix well. This can be made as tangy or salty as you like, depending on your taste. I like to add more lemon juice and salt to really elevate the flavors.
Like most cold salads, this is usually better the next day after sitting in the fridge overnight. However, you can definitely eat it immediately!
Ways to enjoy:
Mix it into a salad for extra protein and flavor.
Spread it on toast.
Treat it like a dip for seedy crackers or chips.
Toast some bread, pile it high with spring greens, and layer the salad in between. (My personal favorite!)
