A flavorful mix of smashed chickpeas, red bell pepper, artichokes, kalamata olives with a simple hummus dressing. Great sandwich and lettuce wrap filler! Ready in minutes!
Dressing: In a small mixing bowl, add the hummus and water, mix well, set aside. If mixture is too thin, add more hummus. If mixture is too thick, add more water. Consistency should be creamy, not too thick, not too thin. Use your best judgement.
Mash chickpeas: In a large mixing bowl, add the chickpeas. Using the back of a fork, or potato masher, roughly mash about 3/4 of the chickpeas, leaving some whole.
Assemble: Add to the smashed chickpeas the remaining ingredients and mix well to combine.
Serve chilled or at room temperature.
Store leftovers in the refrigerator for up to 5 days in an air tight container.
Use this chickpea salad in lettuce wraps, on a bed of leafy greens with sliced cucumbers and tomatoes, scoop up with crackers of vegetables, or use as an amazing sandwich filler. A few pepperoncinis on the side would be great too!
Hummus can come in different blends and consistencies. Some are thicker than others. Start by adding the lower amount of water, adding more as needed to thin. For variation, garlic hummus would be great here!
If you don’t want to use hummus, vegan mayo will work too, use about 2/3 – 1 cup, starting with the smaller amount first. Alternately, tahini will work as well, use 1/2 cup tahini + 4 – 6 tablespoons water, adding more water as needed.