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  • Val Schlosser

    Tangy lemon smashed chickpea salad sandwiches

  • Betty Manos

    Tangy smashed chickpea salad Recipe Link: Click here for more healthy recipes!

  • Moll J. Nye

    tangy lemon smashed chickpea salad (adapted from Smitten Kitchen) 1 c chickpeas 1/4 c finely diced red onion 1/2 green pepper, finely diced 1 lemon, juiced (though you might just want to use half a lemon if you aren’t so into the tangy like I am) 2 T chopped fresh parsley 1 T good mayo (vegan mayo if that’s your thing) 1 t capers, finely chopped 1/4 t flakey sea salt a few shakes of your favorite hot sauce In a medium bowl, dump in your chickpeas and use a potato masher to smash your chickpeas. This shouldn’t be hummus texture here – just smashed with some whole chickpeas and a lot of roughly chopped ones. Stir in the red onion, pepper, parsley, capers, lemon juice and the remaining ingredients. Taste & adjust seasoning if needed. Serve on toasted bread or crusty rolls or just eat as is, salad-style. Makes 4 servings.

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