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Chickpea salad
Ingredients
- Chickpeas: 2 cans 15 oz / 400 g each; drained and rinsed.
- Greek Yogurt: 1/3 cup plain
- 1/2 red onion, finely chopped
- 1 celery rib, chopped
- 1 tbsp pickles chopped
- Dressing Extras
- 1 tbsp Dijon mustard,
- 2 tbsp lemon juice,
- 1/4 tsp black pepper salt
- herbs like dill or parsley.; fresh
Directions
- Mash: Put the drained chickpeas in a large bowl. Use a fork or potato masher to break them down to a chunky, hearty texture.Mix: Stir in the Greek yogurt, lemon juice, Dijon mustard, salt, pepper, and chopped vegetables.Serve: Spoon the mixture onto a sandwich, inside lettuce wraps, over a baked sweet potato, or alongside crackers.
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