Chickpea Salad is one of my go-to’s. I almost always have the ingredients on hand, so I mix it up quite often and keep it in the fridge for a quick lunch during the week. It’s great as a simple sandwich on wheat bread (or a wheat wrap) with lettuce, tomato, and Wickles pickles. (Have you tried these awesome pickles? This is not an affiliate link, I just LOVE them so much I had to share!)

If you’re not a fan of capers, you can leave them out, or you could swap them for chopped pickle, or perhaps some fresh herbs like dill or chives.

Chickpea Salad

Ingredients

• 2 cans of chickpeas (garbanzo beans)
• 1/2 red onion, finely chopped
• 1 stalk celery, finely chopped
• 1 tsp minced garlic
• Juice from 1/2 lemon
• 2 tsp Dijon mustard
• Salt and pepper
• 1 tsp capers (optional)

Instructions

Reserve one tablespoon of liquid from the chickpeas, then rinse and drain. In a large bowl, mash chickpeas with a potato masher until smooth (should still have a little bit of texture).

Add onion, celery, and garlic. Mix well.

In a small bowl, whisk the reserved chickpea liquid, lemon juice, Dijon mustard, and salt and pepper until well combined. Mix into the chickpea and vegetable mixture. If using capers, fold in lightly.

Chill; use for sandwiches, wraps, or on salads.

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