20 minutes
A fresh and hearty salad made with smashed chickpeas, crisp vegetables, and tangy lemon dressing, all served on a bed of lettuce.
Chickpeas, drained and rinsed
0 oz
Celery Ribs, minced
each
Red Onion, minced
0 oz
0.25 fluid ounces
Lemon Juice, fresh
tablespoons
to taste
Black Pepper, freshly ground
to taste
Chives, snipped
0 oz
Flat Leaf Parsley, finely chopped
0 oz
Butter Or Boston Lettuce Leaves
each
1. Mash Chickpeas
Place the drained and rinsed chickpeas in a large mixing bowl. Using a potato masher or a large whisk, gently smash the chickpeas until most of them are coarsely mashed with a few whole ones scattered throughout.
2. Add Vegetables
Add the minced celery and red onion to the smashed chickpeas. Stir to combine.
3. Mix Dressing
Stir in the mayonnaise and fresh lemon juice until everything is well combined.
4. Season and Add Herbs
Season the mixture with kosher salt and freshly ground black pepper according to your taste. Stir in the snipped chives and finely chopped parsley.
5. Serve on Lettuce
Serve the chickpea mixture by spooning it onto large Bibb or iceberg lettuce leaves.
Select high-quality canned chickpeas or cook them from scratch. If using canned, rinse and drain to remove excess sodium.
Gradually add fresh lemon juice to brighten the flavors, enhancing the salad without overwhelming other ingredients.
Aim for a mix of whole and partially smashed chickpeas for texture contrast. Use a potato masher or fork for control.
Include chopped celery, cucumber, or bell peppers, and toasted nuts or seeds for textural complexity and crunch.
Add fresh herbs like parsley, cilantro, or dill finely chopped to bring vibrancy and freshness to the salad.
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