Smash, stir, and serve! Whether you make it a salad topper or a sandwich spread, this simple, hearty chickpea salad is power-packed with key, coveted combo —protein and fiber. It’s bursting with delicious flavor, too, easy to make and superbly satisfying.

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Wow, it’s the Thursday after Labor Day! This week has felt packed. Something about Monday holidays sure does make the ensuing days feel crowded and quick. Don’t get me wrong, I’m looking forward to Friday, but it being tomorrow already feels awfully abrupt. But maybe that’s not really down to the long weekend after all.

Although back- to- school brings renewed structure that we can settle into a rhythm with, something about this time of year kicks up ongoing feelings of busyness. And while I love cooking and getting into an almost meditative flow with it, right now I sure do appreciate the power and efficiency of quick, tasty, nutritious meals. You don't really need a recipe for this smashed chickpea salad, but I’m putting down quantities below as a guide—which is all most recipes really are. I usually make a big batch for both sandwich filling and salad toppers.

I can’t honestly decide which is tastier in this quick salad-spread, tahini or hummus. Sometimes I'll add a little unsweetened plain yogurt. Chopped olives are a great addition to or substitute in place of the pickles. Change up the herbs, or even leave them out. Whatever you do, results are flavorful and filling yet light.

You don't even need to fuss with a food processor for this quick filling spread-- just smash and dash. Best of all, the smash part is a great hook for kids to get involved. Because really, who doesn’t love a healthy chance to smash stuff here and there?

Hope your weekend is smashing in the ways that lift you up! Have a happy one! xo

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Simple smashed chickpea salad

Yield: 4-6

Author: Wendy McMillan

Whether you make it a salad topper or a sandwich spread, this simple, hearty chickpea salad is power-packed with key, coveted combo —protein and fiber. It’s bursting with delicious flavor, too, easy to make and superbly satisfying.

Ingredients

2 cans garbanzo beans, drained and rinsed
1/4 cup hummus or runny tahini
3-4 spring onions, chopped, white and light green parts
1 tablespoon white or cider vinegar, optional
1 teaspoon Dijon mustard, optional
1/3 Cup chopped dill pickles, more to taste
1 stick celery, thinly sliced
Handful chopped herbs of choice: parsley, cilantro, dill

Instructions

Place chickpeas in a medium to large bowl and use a potato masher to smash to a chunky but spreadable consistency. Add remaining ingredients and stir to combine. Enjoy!