The Bruin Gastronomer: Chickpea salad
(Courtesy of Avery Pak. Photo illustration by Emily Dembinski/PRIME art director)
By Avery Pak
Nov. 11, 2021 8:52 p.m.
Cooking in college can be daunting. The Bruin Gastronomer aims to give students the knowledge and tools to cook affordable, simple and delicious meals that will fill brains and bellies alike.
Maybe you’re looking to explore more vegetarian recipes to lower your carbon footprint, or maybe you just want to test out something quick, simple and delicious. Regardless of the reason, this chickpea-centered spin on a traditional chicken salad will serve as a perfect go-to college meal.
According to Healthline, chickpeas – also known as garbanzo beans – are an excellent source of minerals, vitamins, plant-based protein and fiber, with the ability to help reduce risks of illnesses such as heart disease and cancer. Beyond these benefits, chickpeas will also keep you satiated for a long period of time, so you don’t have to worry about going hungry during the commute to campus or in the middle of a lecture.
This recipe is also easily customizable. If you’re not a fan of mustard, just add a little extra mayo, or if you want to go all-in with the onions, feel free to do so. This chickpea salad does not have to be served solo either; it can be turned into a sandwich or nicely accompanied by a slice of toast, some crackers or vegetables.
1 can of chickpeas
¼ to ⅓ of a white or red onion
½ stalk of celery
Handful of raisins
Spoonful of mayo
Spoonful of greek yogurt
2 tbsp mustard
Salt and pepper to taste
1. Dice the onion and celery into small pieces, with sizing depending on preference.
2. Using a strainer, wash your chickpeas, and if you have time, deshell them for a smoother texture. Place your chickpeas and diced vegetables in a large mixing bowl.
3. Add the remaining ingredients – mayo, mustard, greek yogurt, salt and pepper – to the bowl, and mix everything together. Depending on your preference, you can choose to mash the chickpeas or leave them more whole.
4. Add more salt and pepper until you reach the desired taste.
5. If you decide on sandwich-style, add your chickpea salad in between two slices of bread – toasted or untoasted. For an open-faced sandwich, add the chickpea salad evenly on each slice and enjoy.
6. You can also choose to add toppings, such as flaky salt, pepper or, my personal favorites, hot sauce and Trader Joe’s “Everything but the Bagel Sesame Seasoning Blend.”