Chickpea Salad

Isabel S.
Apr 7, 2017
1 min read

This salad could be described as vegetarian "tuna" salad. It's fresh, full of veggies and filling. You can eat it on a sandwich or with chips. It's a great thing to make at the beginning of the week to have for lunches and midday snacks! I make a huge portion of this, but you can easily half this recipe.

Ingredients

Two cans of chickpeas

1/2- 1 green pepper

1/2 english cucumber

1 avocado

1 celery stalk

1 shaved carrot

1/4 purple onion

Handful of your favorite small tomatoes

1/2 juiced lemon

2 TBSP greek yogurt

Salt to taste

Lemon pepper to taste

Garlic powder to taste

1 TBSP Turmeric

Directions

Soak chick peas in water and move them around/slightly squish with fingers to get off outer off husks. (This isn't 100% necessary, but I think it helps with texture).

Drain chickpeas and add to a large bowl.

Finely chop veggies and add to the chickpeas.

Mash to combine with potato masher leaving some of the chickpeas whole.

Squeeze in lemons juice and stir in greek yogurt.

Season- taste as you go and add until it's how you like it.

Tip- I season this almost on the heavy side because the chickpeas tend to over take everything and when you put it on bread it covers up some of the seasoning as well.