Simple and Savory Chickpea Salad ~
An easy and delicious make-ahead salad and sandwich filling, perfect for lunch or a light dinner.
Made with chickpeas, celery, onion, lemon juice, and simple spices, this quick, no-fuss salad is ready to serve in minutes!
Easy Chickpea Salad Recipe
Why you will love this recipe:
- easy to make
- high in protein and fiber
- plant-based
- requires only a few ingredients
- great for meal prep
- can easily be doubled or tripled
- perfect for picnics
- keeps well in the fridge for up to 3 days
How to Eat Chickpea Salad
Serving suggestions:
- as a sandwich filling
- spread over toast
- as a dip with crackers or fresh vegetables
- over a bed of lettuce or kale
Ingredients for Chickpea Salad
You will need:
- 15 ounces canned chickpeas – also known as garbanzo beans
- 1 medium stalk celery
- 1/4 cup red onion – yellow onion also works well
- 2 tablespoons vegan mayonnaise – I like Hellmann’s Vegan or Vegenaise
- 1 teaspoon lemon juice
- 1 teaspoon dried dill weed
- salt, to taste
- ground black pepper, to taste
How to Make Chickpea Salad
STEP ONE: Into a medium-sized mixing bowl, add drained chickpeas.
STEP TWO: Mash with a potato masher until the consistency is smashed but somewhat chunky. Or use a food processor to save time and chop the chickpeas quickly.
STEP THREE: Add the celery, red onion, vegan mayonnaise, lemon juice, dried dill, sea salt, and ground black pepper. Stir well to combine all ingredients.
STEP FOUR: Pile onto toasted bread and serve right away. Or cover and store in the refrigerator for up to 3 days.
More Recipes You’ll Love!
- Wild Rice and Garbanzo Bean Soup
- Chickpea and Pasta Soup with Spinach
- Smashed Chickpea Salad and Sandwich Filling
- Roasted Chickpeas and Edamame
- Garbanzo Bean and Feta Salad
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Simple and Savory Chickpea Salad
An easy and delicious, high-protein plant-based salad and sandwich filling. Made with chickpeas, celery, onion, lemon juice, and simple spices, this quick, no-fuss salad is ready to serve in minutes!
Print
Pin
Rate
Servings: 4
Calories: 224kcal
Ingredients
- 15 ounces chickpeas drained and rinsed
- 1 medium stalk celery chopped
- 1/4 cup red onion chopped
- 2 tablespoons vegan mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon dried dill weed
- salt to taste
- ground black pepper to taste
Instructions
- Into a medium-size mixing bowl, add drained chickpeas. Mash with a potato masher until the consistency is smashed but somewhat chunky. Or use a food processor to save time and chop the chickpeas quickly.
- Add the celery, red onion, vegan mayonnaise, lemon juice, dried dill, sea salt, and ground black pepper. Stir well to combine all ingredients.
- Pile onto toasted bread and serve right away. Or cover and store in the refrigerator for up to 3 days.
Nutrition
Calories: 224kcal | Carbohydrates: 31g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 324mg | Fiber: 8g | Sugar: 6g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Leave a Reply