Easy, Healthy Lunch: Chickpea Salad

When I was a kid, my Mom would make killer tuna salad, chicken salad, and egg salad. All three had a refreshing celery-crunch, tangy creaminess, and a salty kick at the end.

We would mostly enjoy it on warm crispy toast. Occasionally we’d eat it on crackers and sometimes just plain out-of-the-bowl with a fork. Introducing healthy, chickpea salad!

Since re-created this type of salad without the use of tuna, chicken, or eggs, I have fallen in love with them even more than those others! Just like in other plant-based cooking I’ve done, I’ve realized that it’s more about the flavors than it ever was about the actual chicken or tuna.

The taste is in the herbs and the tangy ingredients. Sometimes I think my favorite part is the texture! This recipe uses the glorious chickpea which is packed with a nice dose of fiber and protein. 

This easy recipe for Chickpea Salad has quickly become one of my favorite go-to’s for lunch. It’s easy, fast, and lasts for a couple of meals! Sandwich one day, on top of salad greens the next. 

If you’re like me and love creamy lunch salads with crunchy celery, definitely give this plant-based chickpea salad a try! 

Here’s what you’ll need for the Chickpea Salad: 
Chickpeas
Celery 
Vegan mayonnaise 
Dijon Mustard
Green onions (Red onion or white onion will work too) 
Fresh dill
Dill Relish
Garlic Powder
Lemon
Nutritional yeast 

What to do:
First, rinse the chickpeas under cold water and add to a mixing bowl. Mash the chickpeas with a fork or potato masher.

Leave some of the chickpeas unmashed as it provides some chunkiness to the salad.

Next, chop the celery and green onions and add them to the bowl. Add all remaining ingredients to the salad and mix it up well.

This post is all about creating a yummy chickpea salad for lunch.

Ways to enjoy it:

• On crunchy toast in a sandwich – pile it high!
• On a bed of fresh mixed greens
• With crackers as a dip

For some healthy, delicious smoothie recipes, go here: Healthy smoothie recipes

If you make this recipe, please let me know or tag @itsazestylife on Instagram!

Easy Chickpea Salad

This simple cold salad is similar to tuna or chicken salad but made with chickpeas instead! It has a crunchy, creamy consistency and is perfect on toast, a bed of fresh greens, or on your favorite crackers. I love this recipe for a super quick lunch and it usually lasts two days!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

Course Lunch

Cuisine American

Servings 2

Ingredients

  

• 1 15 oz can chickpeas
• 1 cup chopped celery
• 2 tbsp vegan mayonnaise
• 1 tsp dijon mustard
• ¼ cup chopped green onion
• 2 tbsp chopped fresh dill
• 2 tsp dill relish
• ½ tsp garlic powder
• 1 tsp nutritional yeast
• 1 tsp of each sea salt and pepper
• 1 lemon squeeze

Instructions

 

• Rinse and strain chickpeas and then add them to a mixing bowl. Mash them up with a potato masher or with a fork until about 80% are mashed. If you desire a less chunky consistency, keep mashing!
• Dice celery and onions into your desired size.
• Add all of the ingredients into the chickpea bowl and mix it all up thoroughly.
• Finish with a squeeze of fresh lemon and additional salt if desired.

Notes

Onion choices: Red, white, or yellow onions can be used in this recipe instead of green onions. Use whatever is your favorite! 

Celery: Cut the amount of celery in this recipe if you prefer. I love the crunch and taste of celery so I use it a lot of it! I know not everyone shares my celery passion. 

Additions:  You may want to add more nutritional yeast or some capers. I've also added very small diced red peppers on occasion. The more you make this salad the more you'll make it your own! 

Keyword chickpeas, recipe, Vegan

If you’re looking for additional healthy, easy lunch ideas, try these!

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