Chickpea Salad

12 15 323
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 3
Chickpea Salad
Health Rating
Mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy eggless mayonnaise.


1 can (15oz) Chickpeas, canned, drained (drained and rinsed)
2 large stalk(s) Celery (finely chopped)
3 green onion (stem) Green onion, scallion, ramp (thinly sliced)
1/4 cup Dill pickles (finely chopped)
1/4 cup chopped Red bell pepper (finely chopped)
3 tbsp Mayonnaise (store-bought or homemade vegan)
1 clove(s) Garlic (minced)
1 1/2 tsp Yellow mustard
2 tsp Dill, fresh (minced fresh; (optional))
1 1/2 tsp Lemon juice ((1 1/2 to 3); fresh; to taste)
1/4 tsp Sea salt (fine sea; or to taste)
1 dash Black pepper (Freshly ground)


  1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
  2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
  3. Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
  4. Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!


Quick Tips:
I’ve also added a hefty amount of crunchy vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers.

If you have a picnic or road trip in store you’ll be happy to know that it packs well.

Nutrition Facts

Per Portion

Calories 323
Calories from fat 134
Calories from saturated fat 18
Total Fat 14.9 g
Saturated Fat 2 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.4 g
Monounsaturated Fat 3.5 g
Cholesterol 5.3 mg
Sodium 757 mg
Potassium 335 mg
Total Carbohydrate 36 g
Dietary Fiber 10.2 g
Sugars 7.5 g
Protein 10.9 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 2.6

Energy sources

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