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SMASHED CHICKPEA DILL SALAD

This non-cook recipe, titled "Smashed Chickpea Dill Salad," is an ideal choice for a casual lunch. Made with simple ingredients like chickpeas, broccoli, scallions, dill pickle, and capers, it requires minimal effort. The sauce, a creamy blend of mayo, tahini, apple cider vinegar, and Dijon mustard, adds tanginess and depth of flavour.
Print Recipe
Prep Time 10 minutes
Servings: 6
Course: dinner, lunch, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup broccoli florets, shredded
  • 1 scallion, thinly sliced
  • 1 large dill pickle, finely chopped
  • 2 tbsp fresh dill, chopped
  • 1 tbsp capers
  • Salt and pepper to taste
Sauce:
  • 2 tbsp mayonnaise (dairy and gluten-free)
  • 1 tbsp tahini
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Method
 

  1. In a large mixing bowl, add the drained and rinsed chickpeas. Using a fork or potato masher, gently smash the chickpeas until they are partially mashed. Leave some whole chickpeas for texture.
  2. Add the shredded broccoli, sliced scallion, chopped dill pickle, chopped fresh dill, and capers to the bowl with the smashed chickpeas.
  3. In a separate small bowl, whisk together the mayonnaise, tahini, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and well combined.
  4. Pour the sauce over the chickpea mixture in the large bowl.
  5. Gently toss all the ingredients together until everything is evenly coated with the sauce.
  6. Taste and adjust seasoning with additional salt and pepper if needed.
    Serve the smashed chickpea dill salad immediately, or refrigerate for about 30 minutes to allow the flavors to meld before serving.