Chickpea Salad Canapés | HEALTHY & Delicious 10 Minute Recipe

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.

To make this recipe, I used jarred chickpeas, which are the same as the canned ones. If you prefer, you can use dried chickpeas. Just soak the chickpeas in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until they’re tender.

What makes these Chickpea Salad Canapés healthy is using Greek yogurt instead of mayonnaise or sour cream. I used low-fat Greek yogurt, but you can also use full-fat or even non-fat fat. You can veganize this recipe by using a plant-based yogurt, sour cream or mayonnaise.

TIPS & TRICKS to Make this Recipe: When mixing your chickpea salad, if you see it’s too dry, add in more yogurt as needed. I also kept the skin on the cucumber, as it adds more nutrients and flavors, but you can peel it if you like.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL
SPANISH CHICKPEAS I USED (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Chickpea Salad Canapés

4 from 1 vote

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Chickpea Salad Canapés

Course Appetizer

Cuisine Mediterranean

Prep Time 10 minutes

Servings 8

Calories 103 kcal

Author Albert Bevia @ Spain on a Fork

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

1. 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

2. 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

3. Cut the cucumber (washed & patted dry) into rounds that are 1 cm thick (3/8 inch)

4. 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!

Recipe Notes

Get the Super Soft Spanish Chickpeas I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Chickpea Salad Canapés

Amount Per Serving

Calories 103 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.2g1%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 0.5g

Cholesterol 1mg0%

Sodium 204mg9%

Potassium 241mg7%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 2g2%

Protein 7g14%

Vitamin A 139IU3%

Vitamin C 4mg5%

Calcium 64mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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