Description
This Mashed Chickpea Salad is a flavorful, plant-based alternative to traditional tuna salad, featuring a delightful blend of mashed chickpeas, tangy pickles, and zesty jalapeños. Perfect for a quick, healthy lunch or sandwich filling, this recipe combines creamy vegan mayonnaise with bold flavors like Dijon mustard, garlic, and dill for a satisfying, protein-rich dish.
Ingredients
Scale
Chickpea Salad Ingredients
- 1 can Chickpeas (approximately 15 oz)
- 1 tablespoon Dijon Mustard
- 2 cloves Garlic, minced
- 1/4 cup Red Onion, finely chopped
- 1/4 cup Scallion, chopped
- 1 handful Dried Dill Weed (about 1 tablespoon)
- 2 tablespoons Vegan Mayonnaise
- 1/4 cup Pickles, finely chopped
- Juice of 1 Lemon (about 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, finely chopped
- 3 tablespoons Pickled Jalapeño Pepper, chopped
Instructions
- Combine Ingredients: In a large mixing bowl, add the drained chickpeas, Dijon mustard, minced garlic, red onion, scallion, dried dill weed, vegan mayonnaise, chopped pickles, lemon juice, olive oil, sea salt, ground black pepper, and crushed red pepper flakes. Ensure all ingredients are fresh and prepped as described.
- Add Celery and Jalapeño: Add the finely chopped celery stalk and pickled jalapeño peppers to the bowl with the rest of the ingredients. This will add crunch and a spicy tang to the salad.
- Mash Mixture: Using a pastry cutter or any sharp mixing tool, mash the mixture gently until about half the chickpeas are broken down but some chickpeas remain whole for texture. The consistency should resemble that of a traditional tuna salad — not completely smooth like hummus.
- Chill and Set: Transfer the mashed chickpea salad to the refrigerator and let it chill for at least 30 minutes before serving. This helps the flavors meld together and creates a nice firm texture for spreading or scooping.
Notes
- Use a can of chickpeas that is well rinsed and drained to avoid excess salt and liquid.
- Adjust the level of pickled jalapeño and crushed red pepper flakes according to your heat preference.
- This salad can be served on bread for sandwiches, with crackers, or as a side salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a nuttier flavor, you can toast the dried dill weed lightly before adding.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: mashed chickpea salad, vegan tuna salad, chickpea recipe, plant-based salad, easy vegan lunch
