Ingredients
Salad Ingredients
- 15 oz chickpeas, drained and rinsed
- 1 rib celery, chopped
- 2 tablespoons finely chopped sweet red onion
- 2 tablespoons finely chopped parsley
- 1 tablespoon sliced almonds
Dressing Ingredients
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Mash the chickpeas: Pour the chickpeas into a large bowl. Using a potato masher or a couple of forks, mash about two-thirds of the chickpeas, keeping roughly one-third whole for added texture.
- Add the vegetables and almonds: Mix in the chopped celery, sweet red onion, parsley, and sliced almonds with the mashed chickpeas until evenly combined.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper until the dressing is smooth and well blended.
- Combine and coat: Pour the dressing over the chickpea mixture and stir thoroughly until the salad is fully coated and all ingredients are evenly distributed.
Notes
- For a vegan version, substitute mayonnaise with vegan mayo.
- Adjust seasoning to taste, adding more lemon juice or salt if preferred.
- Serve chilled for best flavor.
- Great as a sandwich filling, on top of greens, or as a dip with crackers.
- Store leftovers 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
- Diet: Vegetarian
