Cranberry Chickpea Salad
I have been getting bored with my sandwiches lately, so I whipped up this salad recipe that uses mashed chickpeas rather than chicken. I completed the flavor with fresh dill, celery, and green onions. This salad is a great filler for wraps and sandwiches, or spread on a toasted whole grain bagel with a little cream cheese. It can also be eaten with crackers or veggies like mini bell peppers for a high protein snack!
Cooked chickpeas have about 5 grams of fiber and 6 grams of protein per half cup for a filling and nutritious, gut-healthy meal. This recipe uses Greek yogurt as the creamy base, but can easily be made vegan by using vegan mayo instead (such as Vegenaise).
Prep time: 5 minutes (makes about 6 half cup servings)
- 1, 15.5 oz. can chickpeas or garbanzo beans, drained and rinsed
- ¼ cup dried cranberries or Craisins
- ¼ cup (about 3 oz.) plain Greek yogurt
- 2 celery stalks
- 2 scallions
- 3 sprigs fresh dill (makes about 2 tsp. of chopped dill leaves)
- ¼ tsp. sea salt (start with this and adjust up if needed)
- ¼ tsp. black pepper
- 1 tsp. apple cider vinegar
- 1 tsp. Dijon mustard
In a large mixing bowl, gently mash the chickpeas using a potato masher or fork until condensed (they do not need to be completely homogenous; in fact, it’s best to let them stay a little chunky to get a more chicken-like texture).
Dice the celery stalks by slicing down the middle lengthwise and then cutting into ¼” pieces. Dice the scallions by cutting off the root ends and mincing both the white and green parts. Remove the dill leaves from the stalk and gently chop (will make about 2 teaspoons worth).
Toss the celery, scallions, dill, yogurt, cranberries, vinegar, mustard, and salt and pepper in with the chickpeas and stir well to combine. Taste and add more salt or pepper depending on your preferences. Spread onto a toasted sandwich or a wrap and enjoy! Cover in an airtight container until ready for next use (will keep about 3 days).