Chickpea Chopped Salad

Here’s a tasty chickpea chopped salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein. Filled with olives, cucumbers, peppers, and sunflower seeds, this is both comforting and crunchy all at once. It’s great for a portable lunch for work or school, too. Photos by Evan Atlas.

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Author: Nava

Recipe type: Sandwich spread

Cuisine: Vegan/healthy

Prep time: 15 mins

Total time: 15 mins

Serves: 4 to 6

Here’s a tasty chickpea salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein.

Ingredients

½ cup coarsely chopped carrots or baby carrots
½ cup coarsely chopped cucumber (remove watery seeds)
½ cup coarsely chopped bell pepper (any color)
1 or 2 scallions, green parts only
¼ cup pitted olives (green, black, or a combination)
15- to 16-ounce can chickpeas, drained and rinsed
½ cup vegan mayonnaise
2 teaspoons yellow mustard
1 to 2 tablespoons lemon juice, to taste
½ teaspoon dried dill
2 tablespoons nutritional yeast, optional
2 tablespoons toasted sunflower seeds
Freshly ground pepper to taste

Instructions

Place the carrots in a food processor. Pulse on and off a few times.
Add the cucumber, bell pepper, and scallions. Pulse on and off until everything is finely and evenly chopped.
Add the chickpeas, mayo, mustard, lemon juice, dill, and optional yeast. Pulse on and off until nicely combined. Don’t over-process!
Transfer the mixture to a serving bowl. Stir in the sunflower seeds and season with pepper.
Serve as suggested in the headnote; store leftovers in a tightly lidded container in the refrigerator.

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