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A photo may say 1,000 words, but these recipes are so easy, they don’t need nearly as much explanation. Every Monday for the next few weeks, we'll share a recipe Made from Sketch (sorry, had to). If you make it, tag us @purewowrecipes!
We feel like we can be honest with you, so here goes nothing: We love mayonnaise-based salads. Chicken, potato, tuna—you name it, we’ll eat it. The beautiful thing about this smashed chickpea salad is that it starts with already cooked, canned chickpeas and is more of a guideline than a recipe anyway.
The actual measurements and ingredients here can be adjusted to your liking, so taste as you go and add more or less to make it delicious. Want things extra creamy? Add more mayo. Prefer Greek yogurt? Use that. It likes a hint of acid (lemon juice or a splash of vinegar), something briny (we call for pepperoncini, but capers, olives or pickles would do) and a bit of spice (crushed red pepper flakes or even hot sauce?), but the point is that it's riffable and easy to make with what’s already in your fridge. You could even serve it on crackers if you don’t have bread (but we know you made sourdough just yesterday).
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