Easy Chickpea Salad
Ingredients
- 2 cans 15 oz. each chickpeas, drained and rinsed
- 3 celery stalks minced (about ½ cup)
- ¼ large white onion minced
- ⅓ cup minced dill pickles
- 1 cup full-fat Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon pickle juice
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- 1 teaspoon minced fresh dill
Instructions
- Begin by removing the outer casings from the chickpeas. Rub them gently with a towel to remove the casings.
- Mash most of the chickpeas using a wooden spoon, potato masher, or fork, leaving some whole ones.
- Add minced celery, onion, and pickles to the mashed chickpeas. Mix well and set aside.
- In a separate bowl, combine Greek yogurt, mayonnaise, lemon juice, pickle juice, mustard, garlic powder, salt, and pepper.
- Pour the yogurt mixture over the chickpea mixture and stir until well combined.
- Sprinkle with paprika and fresh dill.
- Serve on sandwiches, over greens, or enjoy on its own.
Notes
- Removing the casings from the chickpeas adds moisture and prevents them from sticking in your throat.
- Ensure to mash half of the chickpeas well to enhance the texture.
- While we prefer mostly Greek yogurt, you can adjust the ratio of mayo to suit your taste.