Description
A quick, hearty plant-based chickpea salad featuring a creamy texture and a smoky roasted red pepper drizzle for a bright, flavorful twist on a classic deli salad. Ideal for meal prep and satisfying lunches.
Ingredients
Scale
- 15 oz (425 g) canned chickpeas, rinsed and drained
- 1/4 cup (60 g) plant-based mayonnaise
- 2 tablespoons (30 g) finely diced celery
- 1 tablespoon (20 g) finely diced red onion
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon (2 g) garlic powder
- 1/4 teaspoon (1 g) salt
- 1/8 teaspoon (0.5 g) black pepper
- 1 large (100 g) roasted red pepper, drained
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 teaspoon (5 ml) apple cider vinegar
- 1/2 teaspoon (2 g) smoked paprika
- 1/4 teaspoon (1 g) garlic powder (drizzle)
- 1/8 teaspoon (0.5 g) salt (drizzle)
- 2 tablespoons (10 g) fresh parsley, chopped
- Pinch smoked paprika, for garnish
Instructions
- Mash Chickpeas: Partially mash the rinsed chickpeas in a bowl, leaving some whole for texture.
- Mix Salad Base: Add mayonnaise, celery, red onion, lemon juice, and seasonings to the chickpeas and combine well.
- Prepare Drizzle: Blend roasted red pepper, olive oil, vinegar, paprika, garlic powder, and salt until completely smooth.
- Incorporate Flavor: Stir 2-3 tablespoons of the drizzle into the chickpea salad mixture. Reserve the remaining drizzle for serving.
- Chill Salad: Refrigerate the salad for at least 30 minutes to let the flavors meld together before serving.
- Garnish and Serve: Serve chilled salad topped with the remaining drizzle, fresh parsley, and a final sprinkle of smoked paprika.
Notes
To adjust the texture, mash more for a smoother salad or less for more bite. If the salad appears dry after chilling, add extra mayonnaise before serving. Avoid freezing, as it changes the texture of both the mayonnaise base and the chickpeas.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Salad
- Method: No-Cook, Mashing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: chickpea, salad, vegan, plant-based, lunch, meal prep, roasted red pepper, smoky, sandwich, no-cook