Smashed Chickpea Salad

lettuce wraps

TOTAL TIME

20 MIN

Serves 4 to 6

I’m no vegetarian, but I sometimes find the limitations of meatless cooking to be inspiring. Consider this chickpea salad, which I created for a vegetarian friend who wanted his own version of a chicken salad. I’ve made it for myself ever since. It’s just as satisfying as chicken salad and still offers a healthy dose of protein. Because I’m not interested in chasing down any runaway chickpeas (and I bet you aren’t, either), I crush most of them so they hold the salad together just enough to eat it between slices of bread or in lettuce cups.

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 medium celery ribs, minced
• ⅓ cup minced red onion
• ¼ cup mayonnaise
• 3 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper
• ¼ cup snipped fresh chives
• ½ cup finely chopped fresh parsley
• 12 large Bibb or iceberg lettuce leaves, for serving

In a large bowl, using a potato masher or large whisk, coarsely smash most of the chickpeas (some of the chickpeas might still be whole, which is good).

Add the celery, onion, mayonnaise, and lemon juice to the chickpeas and mix well. Season generously with salt and pepper. Stir in the chives and parsley.

Spoon the chickpea salad into the lettuce leaves and serve.

DO IT AHEAD The chickpea salad can be refrigerated in an airtight container overnight. It’s best if you stir in the chives and parsley just before serving, but it’s no biggie if you can’t.