So, I’ve made countless chickpea salad recipes over the years. I always end up heavily modifying each one, so I decided to pull my favorite parts of my favorite recipes together to create one chickpea salad to rule them all.
This chickpea salad is packed with so much flavor, texture, and goodness. I hope ya like it!
For the above pinwheels: I spread some dijon mustard on a spinach wrap, then the chickpea salad, and topped with lettuce. Tightly roll the wrap into a log and use a bread knife to cut 1/2 inch pinwheels. Stick them on a plate and enjoy as a meal or serve them as appetizers.
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 1 tablespoon stone ground dijon mustard
- 1 tablespoon agave (alternatively, maple syrup or coconut sugar)
- 1 tablespoon capers, chopped
- 1/3 cup finely chopped dill pickle
- 1/4 cup finely diced celery
- 1/4 cup diced red onion (green onion would work here, also)
- 1 teaspoon onion powder
- 1 teaspoon dill (I used dry)
- 1 teaspoon paprika (I’ve also used Old Bay here)
- 1 tablespoon roasted sunflower seeds (optional)
- the juice of half a large lemon
- salt and pepper, to taste
- In a large bowl, mash the chickpeas with a fork or hand-masher until there are just a few whole chickpeas left.
- Mix all of the other ingredients in with the mashed chickpeas, taste, and adjust seasonings to your preference.
- Add the chickpea salad to a sandwich with lettuce and tomato, roll into pinwheels, add to wraps, have it with crackers, or just eat it out of the bowl!