A vegetarian pålægssalat – the kind of creamy salad spread Danes pile onto Danish rye bread (rugbrød) – made with chickpeas. It is filling, creamy and very good.
This creamy chickpea salad tastes wonderful – it takes no time to make and calls for only a handful of ingredients.
Try it in a toasted rye bread sandwich, in a bagel or in a classic sandwich. It is also perfect for a traditional Christmas lunch table, an Easter lunch or similar – a sandwich salad everyone can tuck into.
Creamy chickpea salad
A vegetarian chickpea salad recipe – a creamy sandwich salad for rye bread, sandwiches and bagels.
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Ingredients
- 1 tin chickpeas
- 1/2 small red onion, finely chopped
- 1 handful parsley, finely chopped
- 2-3 tbsp finely chopped chives
- 3 tbsp mayonnaise
- 2 tbsp crème fraîche
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper
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Method
- Rinse and drain the chickpeas, then rub off as many of the skins as you can.
- Tip the chickpeas into a bowl and mash them coarsely with a fork. It is fine for some to stay whole – it gives the salad a lovely texture.*It is worth rubbing the worst of the skins off the chickpeas before you mash them. The skins are soft and delicate, but they can become quite noticeable once the chickpeas are mashed.
- Add the remaining ingredients and stir well to combine.
- Season the salad to taste with salt and pepper, and keep it chilled until serving.*Serve it on a slice of toasted rye bread, in a sandwich or a bagel.
Nutrition
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Hvordan er fordelingen af kalorier fedt kulhydrat m.m.
Hej Bodil
Jeg har fået lagt energifordeling på opskriften – du kan se det som premiummedlem i bunden af opskriften 🙂
Warm wishes, Dianna
Hvor længe kan den holde sig i køleskabet?
Hej Bettina
3-4 dage kan den sagtens holde sig 🙂
Warm wishes, Dianna