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Prep time
15 minutes
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Cook time
10 minutes
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Serves
4
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
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Ingredients
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1
15-ounce can chickpeas, drained and rinsed
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2 tablespoons
tahini
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2 tablespoons
Greek yogurt, mayonnaise, or vegan mayonnaise, depending on how creamy you'd like it
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1 teaspoon
Dijon mustard
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1/2 teaspoon
maple syrup
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2
scallions, roughly chopped
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1
jalapeño, roughly chopped (optional)
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2
ribs celery (include any leaves), roughly chopped
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1/4 cup
roughly chopped red onion
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1 teaspoon
capers, with liquid
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1 handful
crumbled nori, plus more for sprinkling (optional)
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1
Salt and pepper, to taste
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1 pinch
smoked paprika (optional)
Directions
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In the bowl of a food processor, pulse chickpeas until roughly chopped but not obliterated.
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Add the rest of the ingredients and pulse to combine.
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Serve on rye bread on top of a leaf of lettuce. Top with sliced avocado and sprouts.
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