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- 2 15 oz cans chickpeas, drained
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- In a large bowl, roughly mash the chickpeas with a potato masher or fork. I like to have most of the chickpeas mashed with some left at least partially whole for added texture. Add the celery, onion, and parsley.
- In a small bowl, combine the mayonnaise, mustard, vinegar, dill, salt, and pepper. Mix until thoroughly blended. Add this to the chickpeas and stir until the chickpeas are evenly coated.
- Refrigerate for at least 2 hours before serving. The salad will last in the refrigerator for up to 3 days.
Variations: Add a scoop of chickpea salad over a mound of greens, add some sliced cucumber and halved cherry tomatoes, and top with your favorite vinaigrette. To make a chickpea salad sandwich, add a few slices of tomato, a small handful (about 1/4 cup [5 g]) of spinach, and about 1/2 cup [70 g] of chickpea salad to a pita pocket half. Drizzle with roughly 1 tsp of reduced balsamic vinegar. Sandwiches are best the day they’re made. Reprinted from Après All Day: 65+ Cozy Recipes to Share with Family and Friends by Kelley Epstein with permission from Chronicle Books, 2021. Photographs © Ren Fuller.
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