This quick and easy recipe makes for a tasty light lunch, especially during the spring and summer months.
- Posted on Feb 25, 2019
|2 cans (15 oz. each) chickpeas, drained and rinsed|
|2 medium celery ribs, minced|
|⅓ c. minced red onion|
|¼ c. mayonnaise|
|3 Tbsp. fresh lemon juice|
|Kosher salt and freshly ground black pepper|
|¼ c. snipped fresh chives|
|½ c. finely chopped fresh parsley|
|12 large Bibb or iceberg lettuce leaves for serving|
1. In a large bowl, using a potato masher or large whisk, coarsely smash most of the chickpeas. (Some chickpeas might still be whole.)
2. Add celery, onion, mayonnaise and lemon juice to chickpeas; mix well. Season generously with salt and pepper. Stir in chives and parsley.
3. Spoon the chickpea salad into the lettuce leaves and serve.
4. Can be refrigerated in an airtight container overnight. It’s best if you stir in the chives and parsley just before serving.
Serves 4 to 6.
Nutritional Information: Calories: 330; Fat: 13g; Cholesterol: 5mg; Sodium: 490mg; Total Carbohydrates: 43g; Dietary Fiber: 12g; Sugars: 8g; Protein: 13g.
Excerpted from Just Cook It! © 2018 by Justin Chapple. Photo © by David Malosh. Reproduced by permssion of Houghton Mifflin Harcourt. All rights reserved.