A quick and easy recipe for hearty, delicious chickpea salad. Think of it like chicken salad, but with chickpeas and bell peppers instead of chicken and celery! Enjoy on toasted bread, over leafy greens, or on your favorite crackers.
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Why Chickpeas?
Chickpeas are a great source of protein with a whopping 14 grams in 1 cup. They’re also a substantial source of fiber, with 12 grams per cup. For more on chickpea nutrition, click here.
In addition to their enviable nutritional value, chickpeas are simply delicious! They are (in my humble opinion) the legume of all legumes. Their creamy texture lends itself well to dips like hummus. Alternatively, they make a delicious addition to any dish pan fried with some olive oil and spices, my favorite way to eat them.
Canned chickpeas are affordable and accessible, making them a must have pantry item.
Ways to Eat Chickpea Salad
Enjoy this chickpea salad on some toasted bread with spinach as a sandwich, or spooned over leafy greens for a hearty salad. Or spread over crackers for a quick snack!
Make this chickpea salad in a large batch ahead of time and enjoy it throughout the week. The durability of the chickpeas makes it a great meal prep item, as it lasts well in the fridge and you can enjoy it in a variety of ways.
This recipe is featured in 4 Reasons to Eat More Plant-Based. Read full post here.
Ingredients
- 2 cups chickpeas (garbanzo beans) drained and rinsed if using canned
- 3 tablespoons mayo use vegan mayo if preferred
- 1 tablespoon mustard dijon, spicy brown and whole grain all work well
- ¼ cup chopped green onions can substitute celery if preferred
- ¼ cup chopped bell peppers any color you'd like
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 tablespoon horseradish optional
- Drizzle of olive oil optional
Instructions
- Drain and rinse the chickpeas. Chop onions, and bell peppers. Set aside.
- In a medium-sized bowl, add the chickpeas. Use a pastry cutter or potato masher to mash the chickpeas in a bowl. Consistency should be a bit chunky, but mashed enough to add easily to a sandwich.
- Add mayo, mustard, horseradish (optional), salt, pepper, spices, onions, bell peppers and a drizzle of olive oil. Mix well to combine.
- Taste chickpea salad and adjust seasonings if desired.
- Enjoy!
One response to “Chickpea Salad | Vegetarian Recipe”
[…] easy White Wheat bread makes a good sandwich loaf. Slice and serve with a good portion of Chickpea Salad, some butter lettuce and roasted red peppers for an easy […]