Description
A creamy and nourishing salad combining mashed chickpeas and Greek yogurt, perfect for various occasions.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/3 cup Greek yogurt (plain, full-fat preferred)
- 2 tablespoons red onion, finely chopped
- 2 tablespoons celery, finely chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon capers or chopped pickles
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Begin by draining the canned chickpeas and rinsing them under cool water.
- In a large bowl, mash the chickpeas gently using a fork or potato masher for a mix of smooth and chunky textures.
- In a separate bowl, whisk together Greek yogurt, Dijon mustard, and lemon juice until smooth.
- Add chopped red onion, celery, parsley, and capers or pickles to the mashed chickpeas, then drizzle the yogurt dressing over and mix until well combined.
- Season the salad with salt and black pepper to taste.
- Chill the salad in the refrigerator for 15-20 minutes before serving.
Notes
Serve chilled in baked sweet potatoes, lettuce wraps, or on toast. Enhance flavors by adjusting lemon juice or mustard as needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg