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.

Chickpea Chopped Salad

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.

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Course: Sandwich spread

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4 to 6

Author: Veg Kitchen

Ingredients

• 1/2 cup coarsely chopped carrots or baby carrots
• 1/2 cup coarsely chopped cucumber remove watery seeds
• 1/2 cup coarsely chopped bell pepper any color
• 1 or 2 scallions green parts only
• 1/4 cup pitted olives green, black, or a combination
• 15- to 16- ounce can chickpeas drained and rinsed
• 1/2 cup vegan mayonnaise
• 2 teaspoons yellow mustard
• 1 to 2 tablespoons lemon juice to taste
• 1/2 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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• Here are lots more vegan sandwiches and wraps.