My wife regularly makes a Southern salad using canned peas, and I regularly make variants since it's such an easy prep. This time we had an open can of chickpeas in the fridge, so in they went, along with D'vora (a falafel blend), and it turned out great!

Pea & Chickpea Salad

Christian Leue

Servings/Yield

4

Category

Snack

Pea & Chickpea Salad

Ingredients

  • 1 15 ounce can chickpeas, drained*
  • 1 15 ounce can baby peas, drained (I prefer the Le Sueur brand)
  • 1/2 small sweet onion, peeled and finely chopped
  • 2 Tbsp mayonnaise (my favorite American mayo is Duke's)
  • 2 Tbsp dill relish or finely chopped pickles
  • 2 tsp yellow mustard
  • 1 Tbsp D'vora, plus more for garnish
  • Salt, to taste
  • Aleppo pepper for garnish (optional)

Directions

  1. Mix all ingredients together in a bowl (to save time you can even mix it in a tupperware like I did so any leftovers are easy to store. Taste for salt and salt to your tastes, then top with additional spice.

  2. Flavors are best after the salad has sat for about an hour in the fridge, but you can also serve it right away. It will keep for 4-5 days refrigerated and can be made ahead.

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