Chickpea Salad

Recipe Courtesy of Save A Lot Test Kitchen

Recipe By: Save-A-Lot Food Stores

Difficulty Easy
Serves Serves 2-3
Prep Time 10 minutes
Cook Time 0 Minutes
2 Tbsp Coburn Farms Plain Greek Yogurt
2 Tbsp Kurtz Mayonnaise
2 Green Onions, whites and greens thinly sliced
1 Tbsp Tipton Grove Lemon Juice
¼ tsp Marcum Garlic Powder
¼ tsp Marcum Crushed Red Pepper
¼ tsp Marcum Italian Seasoning
1 can (15 oz) Wylwood Garbanzo Beans (Chickpeas), drained and rinsed
2-4 Tbsp Kurtz Manzanilla Sliced Olives


  1. To make the creamy salad base, mix together yogurt, mayonnaise, green onion, lemon juice, and all dry spices.
  2. Add drained and rinsed chickpeas to the bowl; use the flat side of a fork to smash them into the yogurt mixture. Smashing the beans will allow the inner starches to absorb the flavorful base; not every bean needs to be smashed – aim for about half.
  3. Stir in sliced olives.
  4. Serve Chickpea Salad on Grissom’s sandwich bread, Newbury Mills crackers, or with fresh salad greens.