Smashed Chickpea Salad (wrap or sandwich)
With this easy smashed chickpea salad, you’re just minutes away from a delicious, protein-packed meal. Whether you’re enjoying it as a sandwich, wrap, or dip, it’s sure to become a favorite recipe in your collection!
Ingredients
- 2 cans chickpeas 15-ounce cans, drained and rinsed (850 g total)
- ⅓ cup tahini 80 ml
- 1 lemon juice about 3 tablespoons or 45 ml
- 1 lemon zest about 1 teaspoon or 5 g
- ½ cup fresh herbs (dill and cilantro) (15 g) finely chopped
- ¼ cup red onion (40 g) finely chopped
- ¼ cup celery (30 g) finely chopped
- 2 tablespoons jalapeño (fresh or pickled) (15 g) finely chopped
- 1 teaspoon salt (6 g)
- ½ teaspoon ground cumin (1.5 g)
- ½ teaspoon black pepper (1 g) freshly ground
- ¼ teaspoon cayenne pepper (0.5 g)
Instructions
- In a large mixing bowl, add 2 cans (850 g) of chickpeas. Using a potato masher or large fork, smash them until mostly broken down but still textured.2 cans chickpeas
- Stir in ⅓ cup (80 ml) tahini, 3 tablespoons (45 ml) lemon juice, 1 teaspoon (5 g) lemon zest, ½ cup (15 g) finely chopped dill and cilantro, ¼ cup (40 g) red onion, ¼ cup (30 g) celery, and 2 tablespoons (15 g) jalapeño. Add 1 teaspoon (6 g) salt, ½ teaspoon (1.5 g) cumin, ½ teaspoon (1 g) black pepper, and ¼ teaspoon (0.5 g) cayenne pepper, then mix thoroughly until well combined.⅓ cup tahini, 1 lemon juice, 1 lemon zest, ½ cup fresh herbs (dill and cilantro), ¼ cup red onion, ¼ cup celery, 2 tablespoons jalapeño (fresh or pickled), 1 teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper
- Taste and adjust seasoning as needed. For added heat, mix in hot sauce to taste.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
Nutrition
Calories: 133kcalCarbohydrates: 8gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 599mgPotassium: 205mgFiber: 2gSugar: 1gVitamin A: 812IUVitamin C: 26mgCalcium: 51mgIron: 2mg
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