Name: Perfect Chickpea Salad
Ingredients: 1 15-ounce can chickpeas, drained and rinsed well; 2 stalks celery, finely chopped; ⅓ cup red bell pepper, finely chopped; ⅓ cup dill pickles, finely chopped; ¼ cup fat-free hummus; 1½ tsp yellow mustard; 1 Tbsp fresh dill, minced (or 1 teaspoon dried dill); Handful fresh Italian parsley, minced (approximately ¼ cup); Juice of 1 fresh lemon (3 to 4 tablespoons); ¼ tsp Kosher salt (or to taste); Freshly ground black pepper; Whole grain pita pockets, or toasted Ezekiel muffins

By Vicki Brett-Gach

This chickpea salad is crunchy, creamy, and colorful, and makes the perfect sandwich spread! It’s so good, I can just eat it with a spoon.

I made this!

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Low Sugar Nut Free Soy Free

All of our recipes are oil free and vegan.

What You'll Need

1 15-ounce can chickpeas, drained and rinsed well

2 stalks celery, finely chopped

⅓ cup red bell pepper, finely chopped

⅓ cup dill pickles, finely chopped

¼ cup fat-free hummus

1½ tsp yellow mustard

1 Tbsp fresh dill, minced (or 1 teaspoon dried dill)

Handful fresh Italian parsley, minced (approximately ¼ cup)

Juice of 1 fresh lemon (3 to 4 tablespoons)

¼ tsp Kosher salt (or to taste)

Freshly ground black pepper

Whole grain pita pockets, or toasted Ezekiel muffins

Earn your plant-based nutrition certificate

How to Make It

1 In a large bowl, mash the chickpeas with a potato masher until flaky in texture.

2 Add the celery, bell pepper, pickles, hummus, mustard, dill, parsley, and lemon juice. Mix well. Sprinkle with salt and pepper, adjusting seasoning to taste.

3 Serve on toasted whole grain Ezekiel muffins, or in whole grain pita bread pockets.