by This chickpea mash is about to be your new easy lunch staple! It comes together in less than 10 minutes and pairs fresh dill with crunchy apples for a no-cook, protein and fiber packed lunch that’s perfect served in a wrap, in a sandwich or with crackers!
Katy’s 5-star review ⭐️: “So yummy and easy! Never would have thought to use apple in a chickpea mash but it was very refreshing.”
The lunch you won’t be able to stop eating!
Chickpea mash mimics the flaky texture of tuna salad, and pretty much takes on the flavor of whatever you mix with it! This Apple Dill Chickpea Mash obviously has an apple-dill flavor, but we also add red onion, bell peppers, dijon mustard, vegan mayo, garlic powder and lemon juice so there’s tons of flavor!
This is straight from The Simple Vegan Kitchen, and actually was one of the first recipes that I tested for the cookbook!
Personally, I’m always looking for quick, easy and healthy lunch recipes that keep well in the fridge so they can be prepped ahead of time, and this Apple Dill Chickpea Mash checks all of the boxes, especially since it uses canned chickpeas, which we also use in my 15-Minute Healthy Vegan Chickpea Greek Salad!
No fresh dill? No problem!
Look, I’ve made this recipe countless times and I can tell you with certainty that it’s definitely better with fresh dill, BUT If you don’t have any fresh dill on hand or don’t feel like buying it, dried dill weed works, too!
To change the amount of fresh herbs to dried herbs I recommend decreasing the amount by 2/3. For this recipe, instead of using 2 tbsp of fresh dill, you’d use 2 tsp dried dill weed.
The options to enjoy are endless!
My favorite ways to eat this chickpea mash are in a wrap, on a sandwich, or with crackers! It also tastes great mixed into a salad or as a veggie dip (thickly sliced bell peppers work well).
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Apple-Dill Chickpea Mash
Ingredients
- 540 ml canned chickpeas, drained and rinsed
- 1 cup diced celery, about 2 stalks
- 1 red bell pepper, diced
- 1 apple, diced
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- 1/.2 tsp garlic powder
- 1/4 tsp salt, plus more to taste
- 1/4 tsp pepper, plus more to taste
For serving
- Whole grain bread for sandwiches
- Whole wheat wraps for wraps
- Crackers or veggies for a dip
Equipment
Instructions
- Using a potato masher or the back of a fork, in a large bowl, mash the chickpeas until about three-quarters of the chickpeas are mashed and the rest are left whole. Be mindful not to mash everything smooth; some bigger chunks make for the best texture.
- Add the celery, bell pepper, apple, mayonnaise, Dijon mustard, dill, lem- on juice, garlic powder, salt and pepper to the bowl and stir them well to combine. If you would prefer to use a food processor, add the celery, bell pepper, apple and chickpeas and pulse until they’re chopped into 1-inch (2.5-cm) chunks. Remove the ingredients from the food processor and add them to a large bowl to mix in the remaining ingredients (may- onnaise, Dijon mustard, dill, lemon juice, garlic powder, salt and pepper).
- Serve the chickpea mash in a sandwich, wrap, open faced on toast or in a salad. Store leftovers in an airtight container in the fridge for 3 to 4 days.
So yummy and easy! Never would have thought to use apple in a chickpea mash but it was very refreshing.
I know right?! It’s kind of an unexpected combo but works SO well- I’m glad you love it too, Katy!