These Chickpea Salad Canapés are what simple and delicious food is all about. We’re talking a ton of great flavors, super easy to make and all done in about 10 minutes. Serve them at room temperature or even chilled. They will hold for up to 3 to 4 days in the fridge.
Chickpea Salad Canapés
Watch Albert preparing this recipe: https://www.youtube.com/watch?v=PukxbXgLXxw
Ingredients
- 1 English cucumber
- 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
- 1 container plain Greek yogurt 5.3 oz / 150 grams
- 1 tbsp dijon mustard 15 grams
- 1/4 cup chopped red onion 40 grams
- 1 clove garlic (finely grated)
- 2 tbsp chopped parsley 8 grams
- 1 tbsp lemon juice 15 ml
- sea salt & black pepper
- handful chopped chives
Instructions
- Drain the jar of chickpeas into a colander and rinse under water, then shake off any excess water, transfer the chickpeas into a large bowl and using a potato masher or large fork, mash down on the chickpeas until they’re semi-mashed, meaning it’s ok if you have little chunks of chickpeas in there
- Once the chickpeas are mashed, add in the Greek yogurt, dijon mustard, chopped red onion, grated clove of garlic, chopped parsley and lemon juice, season with sea salt and a generous portion of black pepper, mix together until well mixed, then push down on the mixture until you end up with a creamy paste-like texture, add in more yogurt as needed
- Cut the cucumber (washed & patted dry) into rounds that are 1 cm thick (3/8 inch)
- Arrange the slices of cucumber in a flat layer, add spoonfuls of the chickpea salad over each slice of cucumber, top each one off with chopped chives, serve at room temperature or even chilled, enjoy!
