This chickpea salad is a vegetarian version of a classic chicken salad. It doesn't mimic the flavor of chicken; it swaps chickpeas in for the chicken. It's an ideal recipe if you're looking for simple, healthy lunch ideas.
Ingredients
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½ cup canola mayonnaise
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3 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons chopped fresh dill
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1 ½ teaspoons country-style Dijon mustard
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½ teaspoon kosher salt
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½ teaspoon smoked paprika
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¼ teaspoon ground pepper
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2 (15 ounce) cans no-salt-added chickpeas, rinsed
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½ cup chopped celery (from 2 stalks)
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¼ cup finely chopped shallot (from 1 large shallot)
Description
Combine mayonnaise, parsley, dill, mustard, salt, paprika and pepper in a bowl. Add chickpeas, celery and shallot; stir until well coated.
Tips: Refrigerate in an airtight container for up to 4 days.
