Mediterranean Chickpea “Chicken” Salad on Cucumber Chips

Ingredients:

• 1 can chickpeas (15 oz), drained and rinsed (reserve 1–2 tbsp of the liquid, aka aquafaba)
• 1 celery stalk, finely diced
• 2 tbsp red onion, finely chopped
• ¼ cup cherry tomatoes or kalamata olives, chopped (instead of grapes)
• 2 tbsp Greek yogurt (or tahini for vegan option)
• 1 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• ½ tsp dried oregano (or za’atar for more depth)
• ½ tsp sumac (adds a lemony tang; optional but authentic)
• 1 garlic clove, minced
• Juice of ½ lemon
• Salt and pepper, to taste
• Fresh parsley or mint, finely chopped (for garnish)
• Cucumber slices, for serving

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Instructions:

1. Mash the Chickpeas:

In a mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down (leave a few chunks for texture).

2. Mix it Up:

Add celery, red onion, tomatoes or olives, Greek yogurt (or tahini), olive oil, Dijon mustard, garlic, oregano, sumac, lemon juice, salt, and pepper.

3. Combine and Taste:

Stir well to combine all ingredients. Adjust seasoning with more lemon, salt, or herbs as needed. If the mixture feels dry, add a little aquafaba or more olive oil.

4. Serve:

Spoon the salad onto thick cucumber slices as “chips” or scoop into lettuce cups, pita bread, or whole grain toast.

5. Garnish:

Sprinkle with chopped parsley or mint for a fresh Mediterranean touch