Mashed roasted chickpea salad
I’m afraid to even say this, but this might be one of my most addictive recipes yet? Pasta aside, there’s nothing I enjoy more than creating excuses to enjoy mayo. And chickpea salad is such a great excuse!
Chickpea salad is a go-to for those looking for a plant-based lunch alternative. Enjoy it as you would a chicken or tuna salad, in a sandwich or pita, or enjoy it over greens like shredded kale. I do like to roast the chickpeas to add some extra texture, but you can make this straight out of the can if you’re running low on time.
Yield: 3 servings
Mashed roasted chickpea salad
ingredients:
- 1 can (15.5 oz.) chickpeas, drained + rinsed
- 1/2 teaspoon curry powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon salt
- 4 tablespoons of mayo
- 1 tablespoon of olive oil
- 1 tablespoon of chopped parsley
- 1/2 teaspoon of lemon juice
instructions:
How to cook Mashed roasted chickpea salad
- Pre-heat your oven to 350 degrees Fahrenheit.
- Toss the chickpeas with curry powder, smoked paprika, black pepper, salt and a drizzle of olive oil. Roast the chickpeas on a parchment-lined baking pan in the oven for 20 minutes until they start to turn golden.
- Remove the chickpeas from the oven and mash them with the mayo, olive oil, parsley, and lemon juice. Taste for seasoning, and enjoy warm in a sandwich or with lettuce.