Chickpea Salad is so easy to make and comes together in minutes. This recipe is proof that eating whole foods doesn’t have to be complicated. It's tangy, bursting with flavors and makes a great grab and go meal. It’s perfect for lunch since chickpeas are protein packed and will keep you full for hours. It makes a tasty dip served with chips or crackers, scoop it on a big piece of chard or enjoy it with a slice of bread.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Main Dish
Servings: 4
Calories: 84kcal
Ingredients
115-ounce can chickpeas, rinsed and drained
3TBtahini
3garlic clovesminced
1tspDijon
1TBmaple syrup
¼cupred oniondiced
¼cupgherkin picklediced
2TBsunflower seeds
Optional:
Pinchsea salt and black pepper
1tspcapersdrained and loosely chopped
1/4cupcelerychopped
Instructions
Place chickpeas in a mixing bowl and mash with a fork, leaving a few beans whole.
Add tahini, garlic, mustard, maple syrup, red onion, pickle, and sunflower seeds to mixing bowl.
Mix until combined.
Serve with bread, rice cakes or on top of lettuce.
Enjoy!
Notes
Optional: Pinch sea salt and black pepper. 1 tsp capers, drained and loosely chopped. 1/4 cup celery, chopped.