The great Mashed Chickpea Salad works well as a sandwich filler, lettuce wraps, served on a bed of leafy greens or scooped up with sliced colored bell peppers, cucumbers, celery, etc.
Mash chickpeas: Place chickpeas in a medium size bowl and roughly mash about 3/4 of the garbanzo beans with the back of a sturdy fork, potato masher or pastry blender.
Assemble salad: Add the remaining ingredients and combine to mix. Add more vegan mayo or hummus if you like it creamier. Taste for seasoning.
Ways to serve:
Store: Leftovers can be kept in an airtight container in the fridge for up to 5 – 6 days.
*If you find your hummus is a bit thick, thin it out with 2 – 3 tablespoons of water, you may find you need 1 more tablespoon. I always do this with my humus when using as a binder. This will make for a perfect consistency to use as a binder without being overly thick and/or drying as well.
Try using diced red onion for a little different color.
Add in diced red bell pepper for crunch and color.
Vary it up by adding olives, capers, sweet pickle relish, etc. Maybe not all together, but pick and choose.
You may like to try this Simple White Bean Hummus as a binder.
Nutritional values are estimates only. See our full nutrition disclosure here.