Smashed Chickpea Salad Recipe | UPMC HealthBeat

In a large bowl, add the drained chickpeas and use a fork or potato masher to gently smash them, leaving some whole for texture.

Add the chopped red onion, cucumber, cherry tomatoes, and parsley to the bowl with the smashed chickpeas.

In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper.

Pour the dressing over the chickpea mixture and toss gently to combine all ingredients.

Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.

Let the salad sit for about 10 minutes to allow the flavors to meld.

Serve chilled or at room temperature as a refreshing salad.

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