Creamy Chickpea Salad
Looking for a quick, delicious, and protein-packed meal? This Creamy Chickpea Salad is a perfect choice! It’s a no-mash version of classic chickpea salad, keeping the chickpeas whole for a hearty texture. With fresh green onions, crisp celery, and a zesty lemon-mayo dressing, this salad is perfect for sandwiches, wraps, or on its own. Plus, it’s a fantastic make-ahead meal for busy days!
Equipment
- Mixing Bowl
- Whisk
- Chopping Knife
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- ¼ cup mayonnaise or Greek yogurt for a lighter option
- 1 tablespoon Dijon mustard
- lemon juice from one small lemon
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ cup celery finely diced (optional)
- 2 tablespoon green onions finely sliced
- 2 tablespoon Parsley chopped
- 1 tablespoon olive oil to help coat whole chickpeas better
Instructions
- In a large bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, onion powder, salt, black pepper, and olive oil.
- Add the whole chickpeas, celery, green onions, and fresh herbs to the bowl. Toss well to ensure everything is coated evenly.
- For the best flavor, let the salad rest for about 10 minutes so the chickpeas absorb the dressing.
- Eat it on its own, as a sandwich filling, in a wrap, or over a bed of greens.
Notes
For an even more flavorful salad, let it sit in the fridge for an hour before serving—this allows the flavors to meld together beautifully!