Chickpea and Pickled Mussel Salad

Name: Chickpea and Pickled Mussel Salad
Total time: 900 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 cup canned chickpeas, drained and rinsed (about 130 grams); 1/2 carrot; 1/4 red onion; 6 black olives; 1 can pickled mussels; Mayonnaise

Siguiendoplatos @siguiendoplatos

I had a few cans of pickled mussels and, looking for a different way to use them, I ended up making this chickpea salad that's perfect for appetizers. It tastes just as good as classic Russian salad, but in this case, it's higher in protein and provides more iron and vitamin B12 thanks to the mussels. Plus, as always, to avoid wasting anything, we use the pickling liquid to blend into the mayonnaise.

As a snack, it's filling, flavorful, and something different.

Siguiendoplatos @siguiendoplatos

As a snack, it's filling, flavorful, and something different.

Saved

Ingredients

15 min

1 serving

1 cupcanned chickpeas, drained and rinsed (about 130 grams)
1/2carrot
1/4red onion
6black olives
1 canpickled mussels
Mayonnaise

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Steps

15 min

1

Rinse the canned chickpeas, place them in a bowl, and mash them with a fork.
2

Finely chop the carrot and red onion. Add them to the chickpeas.
3

Do the same with the olives and mussels; reserve the pickling liquid from the mussels.
4

Pour the pickling liquid into a cup and add an equal amount of mayonnaise. You can estimate the amount by eye. Whisk well to combine, then pour it over the salad. Mix everything thoroughly.
5

Your salad is ready! Serve as a unique appetizer with toast or breadsticks.