Mashed chickpeas take the place of chicken in this creamy, meat-free salad. Celery and onion supply crunch, Dijon and dried herbs make the dressing savory, and red grapes are an optional sweet contrast.
Reserve the liquid when draining the chickpeas, as the original ingredient note directs. Mash most of the chickpeas rather than processing them completely so the finished salad retains some texture.
Ingredients
- 1 can chickpeas, drained and rinsed, reserving the liquid
- 1 celery stalk, diced
- 2 tbsp onion, finely diced
- ¼ cup red grapes, halved or quartered, optional
- 2 tbsp Greek yogurt
- 1 tbsp Dijon mustard
- ½ tsp dried dill
- ½ tsp poultry seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Drain and rinse the chickpeas, reserving their liquid.
- Place the chickpeas in a medium mixing bowl and mash with a fork until most are smashed.
- Add the diced celery, finely diced onion, and optional grapes.
- Add the Greek yogurt, Dijon mustard, dried dill, and poultry seasoning.
- Stir until the ingredients are evenly combined.
- Taste, season with salt and pepper, and serve.
Mash, Don’t Purée
A fork works well for producing a varied texture: press some chickpeas flat while leaving a few small pieces intact. Dice the celery and onion finely so they distribute throughout the mixture. If using grapes, quarter larger ones so each spoonful remains easy to eat.
Mix the yogurt, mustard, dill, and poultry seasoning throughout before adding salt. Dijon mustard and poultry seasoning can already contribute strong seasoning, so tasting first helps prevent over-seasoning.
Serve the salad in a sandwich, spoon it into lettuce leaves, or pair it with crackers and vegetables. Cover and refrigerate leftovers promptly. Stir before serving again, especially if the mixture has rested, so the creamy ingredients are redistributed.
If the reserved chickpea liquid is not needed for this mixture, keep it separate rather than pouring it into the salad. The listed yogurt and mustard provide the intended creamy dressing.
