Ingredients
Chickpea Mixture
- 2 14-oz cans chickpeas, drained (400 g cans)
- 1 pink lady apple, finely diced
- 1 stalk celery, finely diced
- ¼ cup finely chopped red onion (about ¼ of an onion)
- ¼ cup sliced almonds
Dressing
- ¼ cup mayonnaise (can substitute vegan mayo, 60 g)
- ¼ cup plain Greek yogurt (can substitute plant-based yogurt, 60 g)
- 2 tsp Dijon mustard (10 g)
- 1 tsp lemon juice (5 mL)
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Smash: Drain the 2 cans of chickpeas and roughly smash them with a fork or your fingers until they are broken down but still have some texture.
- Fillings: Add the finely diced pink lady apple, celery, finely chopped red onion, and sliced almonds to the bowl of smashed chickpeas. Mix gently to combine.
- Dressing: In a separate bowl, stir together the mayonnaise, plain Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth and well combined.
- Assemble: Pour the dressing over the chickpea mixture and stir well to coat everything evenly. For best flavor, cover and chill in the refrigerator for about an hour before serving. Can be served immediately if desired.
Notes
- For a vegan version, substitute mayonnaise and Greek yogurt with plant-based alternatives.
- Use pink lady apple for a sweet, crisp contrast; other apples can substitute but may alter flavor slightly.
- Chilling the salad allows flavors to meld, enhancing taste.
- Great served on bread, in wraps, or over a bed of greens.
- Add more lemon juice to taste for extra tanginess if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
