vegetarian pescatarian (does anyone feel like I’m being snooty when I say pescatarian? Should I just OWN it?), we don’t get a lot of opportunities to have tasty smashed salads.
Like chicken salad. I use to LOVE chicken salad. Gah, there’s this place called the Carving Board in Winston Salem and they have the BEST chicken salad. True story.
And now that I’m thinking about it, I guess there are opportunities for smashed salads. Egg salad. Tuna salad. I’m not really into tuna salad. Tuna isn’t really my thing. I got ahi tuna the other night at a new restaurant that my husband and I tried before Mockingjay Part 2 (THE BEST) and it was… different.
This, my friends, is an opportunity for you to have a non-chicken-salad-smashed-salad. Something to slather on crackers. Something to put in a wrap or on hearty whole grain bread. Something to dollop onto a bed of leafy greens. This chickpea salad is delicious. It really is. The dill makes it. And the finely chopped celery. My mouth is watering just thinking about it.
Smashed Chickpea Salad
Adapted slightly from the Oh She Glows cookbook
1 can chickpeas, drained and rinsed
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 c dill pickle relish
1/4 c finely chopped red bell pepper
1/4 c low-fat cottage cheese
1 clove garlic, minced
1 1/2 tsp dijon mustard
1 tsp dried dill
3 tsp lemon juice
Salad toppings: black olives, feta, avocado, olive oil & balsamic vinegar
- Smash the chickpeas with a potato smasher or pulse in a food processor until chickpeas are roughly chopped into small pieces, but not smooth.
- Add remaining ingredients! Stir and enjoy!
- If choosing to do a salad, put chickpea salad over greens and add avocado, black olives, feta, olive oil, and balsamic vinegar.