Chickpea Salad

12 15 238
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 3
Chickpea Salad
Health Highlights
A twist on the classic egg salad with a delicious assortment of flavors!


1 can (15oz) Chickpeas, canned, drained (drained, rinsed)
2 large stalk(s) Celery (finely chopped)
3 green onion (stem) Green onion (thinly sliced)
1/4 cup Dill pickles (finely chopped)
1/4 cup chopped Red bell pepper
3 tbsp Mayonnaise, vegan
1 clove(s) Garlic (minced)
1 1/2 tsp Yellow mustard
2 tsp Dill, fresh (optional)
2 tsp Lemon juice (to taste)
1 dash Sea Salt (fine grain, to taste)
1 dash Black pepper (to taste)


  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. Stir in the mustard and dill and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
  4. Enjoy on its own or serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad.


Quick Tip

  • If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise - Veganaise makes a great soy-free version.

Nutrition Facts

Per Portion

Calories 238
Calories from fat 63
Calories from saturated fat 7.6
Total Fat 7.1 g
Saturated Fat 0.8 g
Trans Fat 0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 1.5 g
Cholesterol 3.6 mg
Sodium 790 mg
Potassium 364 mg
Total Carbohydrate 38 g
Dietary Fiber 10.4 g
Sugars 8.1 g
Protein 10.8 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 2.6

Energy sources