Description
A vibrant and creamy salad made with mashed chickpeas and rich Greek yogurt, perfect for lunch or a light dinner.
Ingredients
Scale
- 1 (15-oz) can chickpeas (drained and rinsed)
- 1/3 cup Greek yogurt (plain, preferably full-fat)
- 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 and black pepper (to taste)
Instructions
- Drain and rinse the canned chickpeas thoroughly under cold water.
- In a mixing bowl, gently mash the chickpeas using a fork or a potato masher, leaving some chunks for texture.
- In a separate small bowl, stir together the Greek yogurt, Dijon mustard, and lemon juice until smooth.
- Fold in the red onion, celery, parsley, and capers into the mashed chickpeas.
- Pour the yogurt mixture over the chickpea mixture and mix until evenly coated.
- Season with salt and black pepper to taste, adjusting acidity with more lemon juice or mustard if desired.
- Serve immediately or chill in the fridge for 15–20 minutes to let flavors meld.
Notes
For a smoother texture, mash the chickpeas more thoroughly. Consider serving in baked sweet potatoes, lettuce wraps, or on toasted bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg