This Smashed Chickpea Salad is the absolute best and easy lunch recipe! Made with just a few simple ingredients, it’s delicious, loaded with veggies + fiber and best on top of a piece of golden toasted bread!
Drain the can of chickpeas and add to a large bowl. Using either a potato mashed or a fork, mash until you reach your desired consistency (see photo in blog post for reference)
Mince half of a small red onion and add to the bowl along with the mayonnaise, dijon mustard, garlic powder and salt and pepper. Mix together until combined.
Add a squeeze of fresh lemon (about 1/4 or 1/2 of a lemon) and mix.
Taste and ADJUST seasoning if needed. Want it more creamy? Add more mayo! More tangy? Add more dijon mustard. Needs more salt? Add more! Taste and adjust based on your liking!
Toast 2 slices of high quality, thick multigrain bread. Add arugula (or any greens) on the bottom and then top with a generous scoop of the chickpea salad. Enjoy!
This recipe makes anywhere from 2-4 servings, depending on how generous your serving is! :) To store leftovers, add to a tightly sealed tupperware bowl and store in the fridge for up to 3 days. You might have to add an extra dollop of mayo or squeeze of lemon to freshen it up but it should taste just as yummy. Enjoy!