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Mashed Chickpeas with Scallions and Lemon

Mashed Chickpeas with Scallions and Lemon

Swap potato salad for mashed chickpeas! They’re a satisfying sandwich filler, more flavorful than mashed potatoes, and a nutrient-rich egg salad sub.

By Phoebe MaglathlinApril 7, 2020

  • Makes
    6 servings
  • Cook Time
    25 minutes
  • Rating
Ingredients
  • 6

    cups Chickpeas Simmered with Garlic and Bay, plus ½ cup reserved cooking liquid

  • 1

    tablespoon garam masala

  • 2

    teaspoons ground turmeric

  • ¼

    teaspoon cayenne pepper

  • 1

    bunch scallions, thinly sliced, white and green parts reserved separately

  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 2

    teaspoons grated lemon zest, plus ¼ cup lemon juice, plus lemon wedges to serve

  • Kosher salt and ground black pepper

Step 1

In a large bowl, use a potato masher to roughly mash 1 cup of the chickpeas. Stir in the remaining whole chickpeas, the garam masala, turmeric, cayenne and scallion whites.

Step 2

In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until barely smoking. Add about half of the chickpea mixture and cook, stirring occasionally, until heated through, 2 to 3 minutes.

Transfer to a large bowl and cover with foil to keep warm. Repeat with remaining oil and the remaining chickpea mixture.

Step 3

Add the reserved chickpea cooking liquid and lemon juice and zest, then stir to combine. Taste and season salt and pepper. Sprinkle with the scallion greens and drizzle with additional oil.

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