Smashed Chickpea Salad

1. Smash Chickpeas

Using a potato masher or a large whisk, coarsely smash the chickpeas in a mixing bowl. The goal here is to create a mixture with varied textures, so don't worry about making it too smooth. Leave some chickpeas whole to add an interesting mouthfeel to the salad.

2. Add Vegetables and Dressing

Add your minced celery and red onion to the smashed chickpeas. Stir in ¼ cup of mayonnaise and 3 tablespoons of fresh lemon juice. This combination not only adds flavor but also helps bind the salad together. The lemon juice offers a zesty brightness that complements the creamy mayonnaise and enhances the overall taste.

3. Season the Salad

Season the mixture with kosher salt and freshly ground black pepper according to your taste. Remember, seasoning is key to bringing out the flavors of the ingredients, so don't be shy with the salt and pepper.

4. Fold in Fresh Herbs

Now, fold in the fresh herbs. Gently stir in ¼ cup of snipped fresh chives and ½ cup of finely chopped fresh parsley. These herbs will infuse the salad with a burst of freshness and color that makes every bite delightful.

5. Serve in Lettuce Leaves

Finally, spoon the chickpea salad into 12 large Bibb or iceberg lettuce leaves. This creates a crisp and refreshing base that pairs perfectly with the creamy salad. If you prefer, you can refrigerate the salad overnight—just remember to add the chives and parsley just before serving to keep them vibrant and fresh.