Author Notes: Whether you have rosy associations with potato, macaroni, and other salads lovingly glommed together with mayo, or you’ve always been a bit uneasy about the whole genre—there is something for you to love in this recipe. 

Deli Bowls With Smashed Chickpea Salad

Serves: 4 
Prep time: 20 min

Ingredients

Deli Bowls with Smashed Chickpea Salad

• 3cups cooked chickpeas, or 2 (15-ounce, or 425g) cans, drained and rinsed
• 2stalks celery, finely chopped
• 2scallions, green parts only, chopped
• 1large dill pickle, finely chopped
• 2tablespoons chopped fresh dill, or 2 teaspoons dried dill weed
• 1tablespoon capers (optional)
• 6tablespoons (90g) tahini or vegan mayonnaise, plus more if needed
• 1tablespoon apple cider vinegar
• 1 1/2tablespoons Dijon mustard
• 1/4teaspoon salt
• Freshly ground black pepper
• 5cups (150g) firmly packed baby spinach, baby arugula, or chopped lettuce
• 2cups (300g) cherry tomatoes, halved or quartered
• 1large cucumber, peeled and chopped
• 3/4cup (175ml) Everyday Lemon Tahini Dressing (see below)
• 4whole wheat pita breads, cut into quarters, or 4 slices rye, pumpernickel, or sourdough toast, cut into quarters
• Optional toppings: Chopped dill pickles, sauerkraut, pickled beets, chopped scallions

Everyday Lemon Tahini Dressing

• 1/4cup (60ml) warm water, plus more if desired
• 1/4cup (60g) tahini
• 1clove garlic, finely minced or grated
• 2tablespoons freshly squeezed lemon juice
• 1/2teaspoon agave nectar or maple syrup
• 1/4teaspoon salt
• 1/8teaspoon freshly ground black pepper

Directions

Deli Bowls with Smashed Chickpea Salad

1. To make the chickpea salad, put the chickpeas into a large bowl and use a potato masher or a fork to mash them partially, leaving about half of the chickpeas whole. Add the celery, scallions, pickle, dill, capers, tahini, vinegar, mustard, and salt and mix well. Add a little bit more tahini if needed to hold the mixture together. Season with pepper, then taste and adjust the seasonings. Toast the pita, if desired.
2. To serve, divide the lettuce, tomatoes, and cucumber among four bowls. Drizzle with the dressing and top with the pita wedges and one-quarter of the chickpea salad. Serve right away, offering any other desired toppings at the table.

Everyday Lemon Tahini Dressing

1. To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.)

https://food52.com/recipes/77784-gena-hamshaw-s-vegan-deli-bowls-with-smashed-chickpea-salad?utm_campaign=20190116_eds_weeklygenius_nonbuyer&utm_medium=email&utm_source=Sailthru&utm_term=15713270