---
title: Smashed Chickpea Chopped Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smashed-chickpea-chopped-salad-64074e47d90c3f59f8084470
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Milk
  - Eggs
tags:
  - New
  - Veggie
  - Mediterranean
  - Salad
  - Quick
rating: 4.0
rating_count: 723
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the blend of flavors, especially the roasted chickpeas and tangy dressing.
  - theme: Ease of prep
    text: Quick and easy to put together, with a fun twist on using chickpeas.
image: "https://images.recipes.furrysalamander.com/smashed-chickpea-chopped-salad.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and cut @red onion{1%unit} into ½-inch-thick wedges. Drain and rinse @chickpeas{15%oz}; thoroughly pat dry with paper towels. Core, deseed, and dice @bell pepper{1%unit} into ½-inch pieces.

Place chickpeas on a #baking sheet{}; place a large piece of plastic wrap on top. Lightly smash chickpeas with a #meat mallet{}, breaking them apart. [- - TIP: No need to pulverize—aim to keep the chickpeas somewhat intact.] Remove plastic wrap. To chickpeas on sheet, add a large drizzle of @cooking oil{1%tbsp}, onion, bell pepper, @shawarma spice blend{1%tbsp}, ¾ tsp @garlic powder{1½%tsp}, @salt{1%pinch}, and @black pepper{1%pinch}. (You’ll use the rest of the garlic powder later.) Toss to combine; spread across sheet in a single layer. Roast on top rack until chickpeas are crispy and veggies are tender, ~{20%minutes}.

Meanwhile, trim and discard root end from @baby lettuce{1%unit}; roughly chop into bite-size pieces. Quarter @mini cucumber{1%unit} lengthwise; slice into ¼-inch-thick pieces. Roughly chop @parsley{2%tbsp}. In a #medium bowl{}, combine @greek vinaigrette{3%tbsp}, @mayonnaise{2%tbsp}, @sour cream{2%tbsp}, remaining garlic powder, and a large drizzle of @olive oil{1%tbsp}. Add @water{2%tsp} 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Transfer half the dressing to a #large bowl{}; add lettuce and cucumber. Toss to combine.

When chickpeas and veggies are done, toss with parsley. Divide salad between bowls. Top with chickpeas and veggies; drizzle with remaining dressing and sprinkle with @dried apricots{3%tbsp}. Serve.