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!

Table of Contents

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 brand.
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
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