Creamy chickpea salad
A vegetarian chickpea salad recipe – a creamy sandwich salad for rye bread, sandwiches and bagels.
Servings 4 people
Calories 98kcal
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
Instructions
- 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
Calories: 98kcal | Carbohydrates: 11g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 276mg | Potassium: 125mg | Fiber: 3g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg