Tuesday, July 30, 2013

Mashed Chickpea Salad

Strangely enough, I'm finishing up my series of mashed chickpea salad recipes (for now), with what is probably the most familiar and basic of all my variations and what kicked off this pattern of experimentation. This is inspired by my go-to tuna salad recipe, and although I certainly won't give up the tuna version, this is a great alternative for vegetarians or circumstances that don't allow for refrigeration. This combination of flavors works splendidly with chickpeas as well as tuna, the creamy mayo base punched up with spicy Dijon, sweet relish, sharp red onion, and fresh herbs. Just as with tuna salad, I dare say this could also be made into a fantastic melt with a slice of sharp cheddar or Gruyere. Even if you can't see yourself swapping out your tuna salad, this makes a delicious dip for crackers or spread for crostini and can easily be scaled up to feed a crowd.

Mashed Chickpea Salad
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
1.5 tablespoons mayo
1 tablespoon relish
1/2 tablespoons Dijon mustard
1/2 tablespoon chopped fresh dill, chives, parsley, or other herb (optional)
Whole grain tortilla, bread, pita, or crackers for serving (optional)
Lettuce, greens, or alfalfa sprouts, for serving (optional)

1. Mix all ingredients together in a bowl and stir well to combine. Place lettuce on tortilla (or other bread of choice) and top with chickpea mixture. Roll up tortilla, cut in half, and serve.

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