Here’s a quickie for ya this Friday evening…
This idea came to me from Elisa, who wrote to tell me that her chickpea sandwich filling is “cheap, healthy, simply, and tasty!” She doesn’t lie! This chickpea salad was exactly what I needed today because I was craving vegetables, had some leftover produce in my fridge that needed to be used up, and was way too tired to cook. I whipped this up in about 15 minutes after work today using ingredients that I already had on hand, and was so eager to eat it that I didn’t even really take proper pictures.
The salad combines finely chopped and/or grated vegetables (your choice), slightly mashed chickpeas, and a simple mayonnaise dressing, like what you’d use in a tuna or chicken salad. If you want a lighter dressing, you can try a yogurt based dressing like tzatziki. The marinade that I used for this Greek Chicken is perfect – it’s super light and flavorful, and doubles as a dressing or dip. I didn’t include the price of the pita in this recipe because you don’t have to eat it that way. It would be great wrapped up in a tortilla or even just piled onto a bed of greens. NOM.
Anyway, I’m a happy camper because now I have something easy, filling, and tasty to bring with me to work this weekend. Win!
Confetti Chickpea Salad
Confetti Chickpea Salad
- 19 oz can chickpeas ($1.27)
- 1 small zucchini ($0.44)
- 1 small yellow squash ($0.92)
- 1 large carrot ($0.14)
- 2 whole green onions ($0.22)
- 1/2 cup light mayonnaise ($0.89)
- 1 1/2 Tbsp lemon juice ($0.08)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper to taste ($0.05)
- Rinse and drain the chickpeas in a colander and then transfer them to a large bowl. Grate the carrot, slice the green onions, and finely chop the zucchini and yellow squash. Add the vegetables to the bowl with the chickpeas and stir to combine.
- In a small bowl stir together the mayonnaise, lemon juice, garlic powder, salt, and a generous dose of freshly cracked pepper.
- Add the dressing to the bowl with the vegetables and chickpeas. Stir to coat the salad in the dressing, slightly mashing the chickpeas as you go. The more you mash the chickpeas, the better the salad will hold together.
- Serve immediately or refrigerate until ready to eat.
Step by Step Photos
I used a 19 ounce can of chickpeas, but if you can’t find that size, you can either scale down to a 15 ounce or go a little heavier on the chickpeas and use two 15 ounce cans (if so, either use fewer vegetables or make more dressing).
These are the vegetables I used – items I already had in my refrigerator that would have gone to waste! You can also try bell peppers, celery, and fresh herbs, like parsley.
I think the key to making this salad work is making sure the vegetables are in very VERY small pieces. I grated the carrot on a cheese grater and cut the squash into a super small dice. If you don’t want to chop the squash, they can actually be grated on a cheese grater, too!
Stir them together… So veggie-licious!
Add the dressing and stir to combine. Mash up the chickpeas as you go because that will help the salad hold together a little better. Now EAT. Stuff it into a pita, roll it up in a tortilla, or just go at it with a fork. :D
Thanks for the awesome idea, Elisa!