Don’t mind the poor pictures in this post. I’ve been taking an interest in playing with my camera settings and sometimes things don’t turn out as well as I’d like. I’m trying to learn the manual settings so it’s all trial and error. And it doesn’t help that the lighting in my kitchen is awful!
But anyway this is a salad worth sharing. It’s along the lines of a tuna salad only made with chickpeas instead of the tuna. Smashed chickpeas are pretty incredible. In fact they are fabulous. The texture is awesome. Don’t get me wrong I do love tunafish, so this attests as to how good chickpea salad is. I seasoned this with yellow mustard, mustard seed, dill, lemon juice, and freeze dried shallots. I’d recommend using green onion or red onion instead of the shallots but I didn’t have any in the house. It was still plenty tasty and I placed it in the fridge for a few hours before serving to let the shallots soften.
You can tell by the pictures I served this on a bed of endive. But it would be great in between two slices of bread too. I would suggest adding in cucumber, lettuce, and tomato. Or even inside a grilled cheese. Another idea is chickpea salad endive boats. I’m fully inspired by smashed chickpeas and plan to try another version soon, stay tuned!
- 1 15oz can chickpeas, rinsed well and drained
- 1/4 cup chopped carrot
- 2 celery ribs, chopped
- 2 tablespoons vegenaise
- 2 tablespoons yellow mustard
- 1/2 teaspoon mustard seed
- 1/2 teaspoon dill
- 1 teaspoon freeze dried shallots (or a few fresh green onions)
- 1/2 lemon, juiced
- Place chickpeas in a bowl and smash using a potato masher until they have a flaky consistency. You could use a food processor for this too, just be conscious not to puree.
- Mix all ingredients, season with s&p, and chill until serving.