Chairlift Chickpea Salad
Eat this salad with a fork, out of a jar, on the ride home, but it’s also killer stuffed into a pita pocket.
Course: Snack
Keyword: chickpeas, salad recipe
Servings: 6
- 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.