Sharon’s Chickpea Salad or Sandwich Spread
Recipe type: Sandwich Spread
Cuisine: Vegan / Healthy
Prep time: 
Total time: 
Serves: 3 to 4
This chickpea salad recipe is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it — as a sandwich, appetizer, or dolloped into a lettuce leaf.
  • 15-oz can chickpeas (garbanzo beans), drained and rinsed
  • ½ cup carrots, shredded (about 2 medium carrots)
  • ½ cup celery, finely chopped (1 large or 2 average-size stalks)
  • 3 tablespoons lemon juice (from about 1 lemon)
  • 2 tablespoons vegan mayonnaise, or as desired
  • 2 tablespoons chives or scallion, finely chopped
  • 1 tablespoon sweet pickle relish, or more, to taste
  • 1 tablespoon nutritional yeast, optional but highly recommended
  • 1 to 2 tablespoons minced fresh dill or 1 to 2 teaspoons dried, to taste
  • ¼ to ½ teaspoon sea salt (or to taste, optional, see Note)
  1. Mash chickpeas in a bowl with a potato masher until there are no whole chickpeas left. A potato masher works best but if you don’t have one, you can use a fork (or for the totally lazy, place the chickpeas in a food processor and pulse on and off until finely chopped).
  2. Combine the mashed chickpeas with the remaining ingredients and mix together. Serve as suggested below.
Recipe by VegKitchen at