This chickpea salad is my go-to summer lunch recipe. I first discovered the recipe on The Dreamy Leaf instagram page. When I saw chickpeas and hearts of palms, two of my favorites, I had to try it out. This dish is basically a vegetarian/vegan take on the classic tuna or chicken salad.
You can serve this as a sandwich, topped on a salad, with crackers, or for a lower carb version, on watermelon radishes like I did. I love the crunch of these watermelon radishes and their flavor is much more mild than your traditional radish. I recommend giving these a try if you are looking for a light but filling lunch. If you want a heartier meal than try it with a whole grain bread or a bagel!
I did make a few changes from the original, which made it a little less in calories. Be sure to check out the original recipe though to get ideas of what else you can include in the salad.
Chickpea Salad Recipe
- 1 can garbanzo beans drained and rinsed
- 1 cup hearts of palm
- 2 tablespoon mayonnaise
- 1-2 celery stalk finely chopped
- ¼ red onion chopped
- 2 tablespoon capers
- 2 tablespoons nutritional yeast
- Juice of a lemon
- 1 garlic clove (use 1/2 tsp powder for a more subtle garlic flavor)
- Salt and freshly ground black pepper as needed
- ¼ cup walnuts (I don’t always add this)
- Micro greens for garnish
- Watermelon radishes sliced
Put all ingredients in a food processor and pulse a few times leaving a coarse texture. I like mine a little chunky so I make sure to keep an eye on the texture of the mixture.
You can eat immediately or refrigerate until ready to eat. Serve on watermelon radish and top with micro greens.
Serving options: Top on mixed greens, serve with bread or crackers.