This creamy yet light vegan salad is full of bright, herby goodness. On its own, it's great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad. Double the recipe and refrigerate to have on hand throughout the week.

Mashed Chickpea Salad with Dill & Capers

(15 ounce) can low-sodium chickpeas, rinsed

celery

mayonnaise

dill

scallion, finely chopped

capers, chopped

lemon juice

¼ teaspoon ground pepper

Place chickpeas in a clean kitchen towel. Fold the towel over and gently rub the chickpeas to release any loose skins. Discard the skins; transfer the chickpeas to a medium bowl. Mash the chickpeas with a fork. Add celery, mayonnaise, dill, scallion, capers, lemon juice and pepper; stir until well coated.


I made this with regular mayo so it was just vegetarian and not vegan but it was delicious nonetheless.

mashed chickpea salad with dill & capers

Total: 10 minutes

Author : Carolyn Casner

Ingredients

Instructions

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