Asher Cusack
Smashed Chickpea Salad, the Perfect Lazy Meal Prep
This quick, easy, filling salad is great as a sandwich filling, toast topper, protein portion of a big green salad bowl or grain pairing. Reminiscent of tuna salad, but with the wholesome flavour and creaminess of beans. Use this recipe as a base to riff on.
THE RECIPE
Smashed Chickpea Salad vegan. gluten free.
total time 2
servings about 2 cups
INGREDIENTS
2 cups or 275g cooked chickpeas (homemade or canned), drained and rinsed
3 tablespoons chopped black olives (you could swap this for any kind of salty pickle such as pickled peppers, capers, or gherkins)
2 tablespoons caramelised onion relish or chutney (you could swap this out with any other sweet and sour condiment you enjoy)
1/3 cup greek yogurt (I used soy)
salt, pepper, msg and chilli flakes, to taste
INSTRUCTIONS
In a wide bowl or dish, roughly mash the chickpeas, leaving about 25% of the beans intact.
Stir in the rest of the ingredients.
Allow to rest in the fridge for at least an hour. It gets better over time and will keep about 5 days.
Serve on toast, crackers, flatbread or a bed of greens, with raw or pickled veggies, herbs and a little olive oil.
