Apple-Dill Chickpea Mash

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!

Course dip, lunch, Main Course, Salad, Side Dish, Snack

Cuisine American

Keyword chickpea mash, chickpea tuna, Easy Chickpea Recipe

Prep Time 10

Total Time 10

Servings

Calories 395kcal

Author Lauren McNeill, RD

Equipment

1 large bowl

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

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.

Notes

Feel free to adjust the vegetable and seasoning ratios as you like!

Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days.

Nutrition