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Author Notes: If you're looking for tuna salad, turn back now.
But if you're looking for more proof of the versatility of chickpeas—if you're looking for a lunch (or dinner, or breakfast?) somewhere between hummus and chickpea salad, somewhere between a spread and a dip, that's adept enough to hold your brine or spice or sesame oil—here it is. And you can call it whatever you like.
This recipe is adapted from The Kitchn, The Minimalist Baker, and Oh She Glows. —Sarah Jampel
- One 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 to 2 tablespoons Greek yogurt, mayonnaise, or vegan mayonnaise, depending on how creamy you'd like it
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- 2 scallions, roughly chopped
- 1 jalapeño, roughly chopped (optional)
- 2 ribs celery (include any leaves), roughly chopped
- 1/4 cup roughly chopped red onion
- 1 teaspoon capers, with liquid
- 1/4-sheet crumbled nori, plus more for sprinkling (optional)
- Salt and pepper, to taste
- 1 pinch smoked paprika (optional)
- Rye bread, lettuce, sliced avocado, and/or sprouts, for serving
- In the bowl of a food processor, pulse chickpeas until roughly chopped but not obliterated.
- Add the rest of the ingredients and pulse to combine.
- Serve on rye bread on top of a leaf of lettuce. Top with sliced avocado and sprouts.
- This recipe is a Community Pick!