Ingredients
Salad
- 2 cans (14 oz each) chickpeas (garbanzo beans), drained and rinsed
- 1 red bell pepper, cored and finely diced
- 1/3 medium red onion, finely diced
- 1 can (14 oz) artichoke hearts, diced (preferably in water)
- 5 - 6 oz jar kalamata olives, chopped
- 2 teaspoons fresh dill, chopped or 1 teaspoon dried dill
- Salt and pepper, to taste
- Juice of 1 lemon
Dressing
- 2/3 cup vegan mayo or 1/2 cup hummus plus 3 - 6 tablespoons water to thin (see notes)
- Optional: 1 teaspoon garlic powder (if using vegan mayo)
Instructions
- Prepare the Dressing: In a small mixing bowl, combine hummus and water and stir well until smooth and creamy. Adjust consistency by adding more hummus if too thin or more water if too thick. If using vegan mayo instead, mix in garlic powder for extra flavor.
- Mash Chickpeas: In a large mixing bowl, roughly mash about three-quarters of the chickpeas using the back of a fork or a potato masher, leaving the remaining chickpeas whole to add texture.
- Assemble Salad: Add the diced red bell pepper, red onion, artichoke hearts, chopped kalamata olives, dill, lemon juice, salt, pepper, and the prepared dressing to the mashed chickpeas. Mix well until all ingredients are evenly combined.
- Serve: Serve the salad chilled or at room temperature. It works wonderfully as a filling for sandwiches or lettuce wraps, as a topping on leafy greens with cucumber and tomato slices, scooped up with crackers or vegetables, or paired with pepperoncinis on the side.
Notes
- For a thinner dressing, gradually add water to the hummus until desired consistency is achieved.
- If using vegan mayo, adding garlic powder enhances the flavor.
- This salad can be stored in the refrigerator for up to 3 days.
- Feel free to customize with additional herbs like parsley or add a pinch of smoked paprika for extra Mediterranean flair.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Entree, Snack
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
