Youāve probably seen smashed potato salad, but using chickpeas instead gives you a higher protein boost. Speaking as a mom whose kid asks for high-protein meals daily. my daughter totally approves! Perfect as a light meal or quick lunch.
Crispy Smashed chickpeas salad!
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2
Ingredients
1 (15oz) canned chickpeas drained
1 tsp salt
1/4 tsp black pepper
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coriander
2 tbsp olive oil
For the dressing
1 cup plain greek yogurt
1/2 cup cucumbers diced
1 shallot diced
2 tbsp lemon juice
2 tbsp fresh dill chopped
1 garlic clove grated
Instructions
Preheat your oven to 400Ā°F (200Ā°C).
Line a baking sheet with parchment paper.
Pat the drained chickpeas dry with a paper towel.
Add chickpeas on the baking sheet. Season and drizzle olive oil over chickpeas. Toss well to combine.
Place another parchment paper on the top of chickpeas and use a flat bottom glass to smash them slightly.
Remove the parchment paper and roast for 20ā25 minutes, until golden brown and crispy. Remove from the oven and let them cool slightly.
In a bowl, mix Greek yogurt, diced cucumber, shallot, lemon juice, fresh dill, and grated garlic. Stir well to combine.
Spread the yogurt dressing on a serving plate or bowl. Top with the crispy smashed chickpeas.
Garnish with extra dill and a drizzle of olive oil if desired.
Serve immediately as a light meal or with toasted pita or fresh greens.
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