This recipe was inspired by the warming weather and our local farm market. Beautiful spring lettuce, herbs, spring onions and lemon add a bright and fresh flavor to salads. Just what you are looking for when the temperature starts
to climb and turning on the stove is less appealing. Precooked or pantry ready chickpeas are a delicious protein rich base for this salad. Pile the salad on top of lettuce- (Bibb or butter crunch lettuce is really nice for this recipe) or serve it as a lettuce wrap, adding a small amount of chickpea salad to the lettuce leaf, roll it up and enjoy as a handheld salad roll.
Lemon Basil Chickpea Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Ingredients
- 2 cups chickpeas cooked , rinsed and drained
- 1 each scallion green and white part, trimmed, minced
- 1/2 cup carrots grated
- 2-3 tablespoons mayonaise vegan or your favorite kind
- 1 teaspoon lemon juice fresh
- 1/2 teaspoon lemon zest fresh
- 1 small handfull basil leaves, fresh minced
- 1/2 teaspoon natural salt
- 1/4 teaspoon pepper fresh ground
- 1 small head lettuce bibb or butter crunch
- 1 each tomato cut into wedges
Instructions
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Add drained chickpeas to a medium bowl. Mash chickpeas with a potato masher or back of a fork until chunky.
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Add scallions, carrots, mayonnaise, lemon juice, lemon zest, salt and pepper to chickpeas and stir to combine. Taste and add any additional seasonings as needed
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To serve, arrange lettuce leaves on a plate and pile some chickpea salad on top. Garnish salad with tomato wedges and edible flowers if desired.
Recipe Notes
Substitute or add in additional vegetables to garnish salad; radish, olives, sprouts, avocado and peppers or whatever is in season.