Perfect Chickpea Salad
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.
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.
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