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-ozcan chickpeasgarbanzo beans, drained and rinsed
½cupcarrotsshredded (about 2 medium carrots)
½cupceleryfinely chopped (1 large or 2 average-size stalks)
3tablespoonslemon juicefrom about 1 lemon
2tablespoonsvegan mayonnaiseor as desired
2tablespoonschives or scallionfinely chopped
1tablespoonsweet pickle relishor more, to taste
1tablespoonnutritional yeastoptional but highly recommended
1 to 2tablespoonsminced fresh dill or 1 to 2 teaspoons driedto taste
¼ to ½teaspoonsea saltor to taste, optional, see Note
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).
Combine the mashed chickpeas with the remaining ingredients and mix together. Serve as suggested below.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.