This smashed chickpea salad is one of my favorite things to make and it only takes a few minutes. I often make a double batch to eat throughout the week. It is great on it’s own, as a filler in a sandwich or as an addition to a salad. My preference is to serve it on gluten-free toast with mayo.
The simple combo of chickpeas, lemon, red onion and parsley is always perfect. It’s an easy thing to throw together for a group and make in large quantities if you want to bring something that is healthy and gluten-free for everyone to share.
- 1 can chickpeas, drained and rinsed
- 1 TBSP finely chopped red onion
- 1 TBSP chopped fresh parsley
- Zest and juice from half a lemon (you can use more to taste)
- Salt and pepper to taste
- A few TBSPs of olive oil (to taste)
Note: This is really a no measurement recipe. I just gave suggestions, feel free to play with amounts.
Mix everything but the olive oil in a medium sized bowl and lightly smash the chickpea mixture with a fork or a potato masher (I sometimes omit this step if using it as a salad). Add the olive oil and mix it all together.
Adapted from Smitten Kitchen