Description
If you’re craving a tuna salad minus the tuna, this is the recipe for you! We made this Chickpea Salad as a vegan option that’s super tasty eaten by itself or put into a sandwich.
Ingredients
Scale
- 1-15oz can organic chickpeas, rinsed and drained
- 2 medium carrots, diced small (yields about 1 cup)
- 3 celery stalks, diced small (yields about 1/2 cup)
- 1/2 cup fresh cilantro or parsley tightly packed, finely chopped
- 2 tbsp roasted sunflower seeds
- For the dressing:
- 3 tbsp regular or vegan mayo ( See note #1)
- 1 tbsp wholegrain mustard
- 1 tbsp lemon
- 1 tbsp brown mustard
- 1/4 tsp ground black pepper
- A couple of splashes of hot sauce (optional)
Instructions
- Pulse the chickpeas in the food processor 4-5 times until they just start to break down (we like the chickpea salad chunky. If you like it smoother, pulse a few more times)
- Add the diced carrots, celery, cilantro, and sunflower seeds and mix well. Transfer to a bowl and set aside
- To prepare the dressing, whisk all the ingredients together in a bowl until smooth and creamy. Add to the chickpea mixture, mix well and refrigerate until ready to use
- Enjoy it on a sandwich (see sandwich add-on suggestion in note #3 below), eat it with crackers, or on a bed of lettuce
Notes
- If you want to make this chickpea salad mayo-free, you can use cashew cream, or tahini sauce.
- You can add chopped red onion, capers, or scallions to this chickpea salad
- Sandwich add-ons: pickled onions, microgreens, sprouts, lettuce, tomato, pickles, and potato chips if you want some extra crunch.
- This post was originally posted in August 2015, the recipe and images have been updated.
- Prep Time: 15 mins
- Category: Spread
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 1.2
- Sodium: 96
- Fat: 1.4
- Saturated Fat: .3
- Unsaturated Fat: .9
- Trans Fat: 0
- Carbohydrates: 5.1
- Fiber: 1.5
- Protein: 1.7
- Cholesterol: 0