Chickpeas are paired with crunchy celery, fresh bell pepper, chopped green onions in a spicy Dijon mustard sauce!
I was a vegetarian for almost ten years. It all started in Jr. High with a lamb named clue. Eventually, almost a decade later I did start eating meat again while I was in college. It was mostly because with Mr. Maebell having Celiac is was just really hard to fix two totally different meals everyday. But sometimes, my inner vegetarian just cannot be contained. I love a good meatless meal. My favorite go to meals are this Grilled Hummus and Zucchini Wrap and this Spicy Avocado and Spinach Quesadilla. These are the kinds of meals I make when Mr. Maebell isn’t home.
Lately, I have been craving something new and different. I scoured my cabinets for ingredients and decided to make a chickpea salad. This isn’t just your regular old bland chick pea salad though, it is packed with tender chick peas, crunchy celery, fresh red bell pepper, chopped green onions and a spicy Dijon mustard sauce. It is the perfect cool Summer salad.
Here is how we make it!
This salad comes together in a matter of minutes, just rinse your chick peas really well and pat dry, combine with all of the chopped veggies in a big bowl. Add some garlic salt, pepper, mayonnaise, and a heaping scoop of Lemon Harissa Dijon Mustard from Maille. I love the spicy twist and hint of lemon with the Dijon, it is the perfect way to take a dish from ordinary to extraordinary!
Give all of your ingredients a good stir. Do a little taste test. Depending on your flavor preferences you might want to add a bit more salt and pepper or a tad more mustard for an extra kick.
I ate this spread on lightly toasted gluten free bread with fresh lettuce and ripe tomato slices. But I think my favorite way to enjoy this was piled high on crackers, or by adding a big spoonful to a simple salad. There is just something about a spoonful of spicy chickpeas paired with fresh veggies that is super refreshing.
This is the perfect simple salad for a quick and easy lunch or a great addition to your Summer BBQ menu! Your vegetarian guests will thank you!
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 1 red bell pepper, seeded and chopped
- 1/2 cup chopped celery
- 1/2 cup chopped green onion
- 1/2 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Maille Lemon Harissa Mustard
- 1/8 teaspoon garlic salt
- 1/8 teaspoon black pepper
- Combine all ingredients in a large mixing bowl and stir well.
- Serve on bread or crackers.
- Store in the refrigerator in an air tight container.
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This post has been compensated by Maille via Honest Cooking. All opinions are my own.
For my Celiac readers: Though this mustard does not actually contain gluten it is manufactured in a location that also processes wheat containing products. Please use your best judgement.