I love this smashed peas salad. It’s great on sandwiches and wraps and I also like on top of salads. Like the tuna or egg salad, it is fast, easy to cook and perfect for dinner.
I love how easy this sinked pea salad is. Is my lunch during the week. This salad is fast and only uses a few cheap components. It’s in the middle of the week, when I need something delicious, stuffing and healthy.
For those of you who are watching, you know we love a pea and we have many Chickpea recipes inspired to taste. This one is clear winner. Think about it as a vegetarian Tuna salad or egg saladBut it is made with a broken peas. For another favorites, see our Curried Chickpea Salad BowlsA number
The main components
- Peas. In this salad, you can use a dried canned pea or home-cooked peas. Home-cooked pea tends to be a little milder. To see how we make pea cooking for such recipes, see our guide How to make dried peasA number can also replace them with any other white beans (like Cannellini or big north).
- Mayonnaise or vegan mayo. I like this sinking salad on the creamy side, so I’m adding a few tablespoons mayonnaise. Use Vegan Chickpea salad Vegan MayoFor a number of other turn, try puree avocado (as in ourselves) Avocado egg salad) or plain yogurt. Remember that Avocado will make salad less tangled, while yogurt adds a different tang.
- Dijon mustard and lemon. They add a bright pyramak strainer. The peas themselves are quite simple, so you need a little extra omf to make this salad really delicious. If you don’t have lemon, try white wine vinegar or lime.
- Monkeys. I like to add something to a little salt. My tuna salads I use acid but for this salad I love rough chopped connections.
- Celery, green onions and dill. They add a little crunch, fresh taste and color. Dill is optional and can stay out or replace with other parsley or other Cilantro herbs.
Easy smashed chickpea salad
We love this mashed pea salad, which we shared sandwiches and wrappers, and we love to serve a large spoonful of salads. If you don’t have a pea on your hand, they are wonderful to Cannellini beans, big north and fawa beans.
4 servings
You will need
2 (15oz) cans peas or 3 cups (500 g) Cooked peas
2 to 3 tablespoons mayonnaise or Vegan mayonnaise
1 teaspoon Dijon mustard
1 tablespoon pot, coarsely chopped
1 Stem celery, finely chopped
1 green onion, finely chopped
1 tablespoon chopped fresh dill, optional
1 lemon wedge or more to taste
Salt and freshly ground pepper
Directions:
1If canned peas use, open the moment and dry, then wash the peas under cold water. For home-cooked beans, use a piece of spoons to remove them from the cooking liquid.
2Add a peas in the middle bowl and mix them with a fork or potatoes. They don’t need to be fully smooth. Leave some larger pieces for tissue.
BookletAdd from the lemon wedge Add to mayonnaise, mustard, boilers, celery, green onions, dill and juice. Add a pinch of salt and pepper and mix well.
ThreeTaste, then settle with more salt, pepper or lemon juice.
5Serve on top of salads or as a sandwich.
Adam and Junny tips
- Storage: Keep the salad in an airtight container for up to 4 days. We do not recommend freezing this salad.
- Canned beans. You can save the liquid in the possibility. It is called Aquafaba and has some interesting uses such as making Vegan Mayo or as a substitute for eggs. Here is ours Guide to Aquafaba to find out more. We also use it while making our favorite Homemade humusA number
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1/4 of the compatients
Compound
Scintend
205
Compound
Total fat
5.5 g
Compound
Saturated fat
0.5 g
Compound
Cholesterol
5 mg
Compound
Sodium
455.6 mg
Compound
Carbohydrate
31 g
Compound
Dietary fiber
8.5 g
Compound
General sugar
5.4 g
Compound
Protein
9.3 g
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