Mashed Chickpea Salad Recipe
Introduction
This mashed chickpea salad is a flavorful and vegan-friendly alternative to traditional tuna salad. Packed with tangy pickles, fresh herbs, and a hint of spice, it’s perfect for sandwiches, wraps, or a light lunch.
Ingredients
- 1 can Chickpeas
- 1 tablespoon Dijon Mustard
- 2 cloves Garlic
- 1/4 cup Red Onion
- 1/4 cup Scallion
- 1 handful Dried Dill Weed
- 2 tablespoons Vegan Mayonnaise
- 1/4 cup Pickles
- 1 Lemon (juice of 1 tablespoon)
- 1 tablespoon Olive Oil
- 1 teaspoon Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1 dash Crushed Red Pepper Flakes
- 1 stalk Celery
- 3 tablespoons Pickled Jalapeño Pepper
Instructions
- Step 1: In a large mixing bowl, combine chickpeas, Dijon mustard, garlic, red onion, scallion, dried dill weed, vegan mayonnaise, pickles, lemon juice, olive oil, sea salt, black pepper, and crushed red pepper flakes.
- Step 2: Add chopped celery and pickled jalapeño pepper to the bowl. Use a pastry cutter or a similar tool to mash the mixture, aiming for a chunky texture rather than a smooth paste.
- Step 3: Once the mixture reaches a consistency similar to tuna salad, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Tips & Variations
- For extra creaminess, add a little more vegan mayonnaise or a splash of olive oil.
- Adjust the pickled jalapeños to control the heat level according to your taste.
- Fresh dill can be used instead of dried for a brighter herb flavor.
- Serve on whole grain bread or lettuce wraps for a nutritious meal.
Storage
Store the mashed chickpea salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled but can be brought to room temperature if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh chickpeas instead of canned?
Yes, but ensure fresh chickpeas are cooked and fully softened before mashing. Canned chickpeas are convenient and ready to use.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just be cautious about any additions like bread or wraps when serving.
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Mashed Chickpea Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vibrant Mashed Chickpea Salad is a flavorful and protein-packed vegan alternative to traditional tuna salad. Made with mashed chickpeas, fresh vegetables, and a zesty mix of seasonings, it’s perfect for sandwiches, wraps, or as a refreshing side dish. Combining creamy vegan mayonnaise with Dijon mustard, pickles, and jalapeño peppers gives it a delightful tang and a bit of heat, balanced by the freshness of dill and lemon juice.
Ingredients
Salad Base
- 1 can Chickpeas (15 oz, drained and rinsed)
- 1 tablespoon Dijon Mustard
- 2 cloves Garlic, minced
- 1/4 cup Red Onion, finely chopped
- 1/4 cup Scallion, thinly sliced
- 1 handful Dried Dill Weed (about 2 teaspoons)
- 2 tablespoons Vegan Mayonnaise
- 1/4 cup Pickles, finely chopped
- 1 tablespoon Olive Oil
- 1 teaspoon Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1 dash Crushed Red Pepper Flakes
- Juice of 1 tablespoon Lemon (from about 1/2 lemon)
Add-ins
- 1 stalk Celery, finely chopped
- 3 tablespoons Pickled Jalapeño Pepper, finely chopped
Instructions
- Combine Ingredients: In a large mixing bowl, add drained chickpeas, Dijon mustard, minced garlic, finely chopped red onion and scallion, dried dill weed, vegan mayonnaise, chopped pickles, olive oil, sea salt, ground black pepper, crushed red pepper flakes, and the tablespoon of fresh lemon juice. This combination creates the flavorful base of the salad.
- Add Celery & Jalapeños: Add the finely chopped celery stalk and pickled jalapeño peppers to the bowl. These ingredients add crunch and a spicy kick to the salad.
- Mash Mixture: Using a pastry cutter, fork, or a sharp-edged tool, mash the mixture gently until about half of it is broken down into a chunky, tuna salad-like consistency. Avoid over-mashing as the texture should remain chunky rather than smooth like hummus.
- Chill and Set: Once the desired texture is achieved, cover the mixing bowl and place it in the refrigerator to chill and allow the flavors to meld together before serving.
Notes
- For best flavor, chill the salad for at least 30 minutes before serving.
- Adjust the amount of pickled jalapeño peppers to control the heat level.
- This salad is great served on whole grain bread, in wraps, or atop fresh greens.
- Uses vegan mayonnaise to keep the recipe plant-based and dairy-free.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: mashed chickpea salad, vegan chickpea salad, chickpea tuna salad, plant-based salad, vegan lunch, easy chickpea recipe
