This vegan, protein-packed chickpea salad is perfect for a nutritious and filling meal – for home or a packed lunch. Eat it by itself, stuffed into a pita, or between slices of your favourite bread.
INGREDIENTS
- 15 oz chickpeas, drained and rinsed
- ¼ cup diced red onion
- ½ red bell pepper, diced
- 2 tablespoons celery, finely chopped
- 3 tablespoons vegan mayonnaise, or plain Greek yogurt
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon fresh dill, chopped
- sliced bread, or pita pockets
- leafy greens, optional
DIRECTIONS
- Add the chickpeas to a medium bowl and mash with potato masher until a chunky texture is reached. Try to leave some chickpeas intact, for added texture.
- Add the red onion, red bell pepper, chopped, celery, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, black pepper, and dill, and stir until well combined.
- Spread the chickpea salad onto bread, or stuff in pita pockets, and top with leafy greens of choice.
- Can be stored in an airtight container in the refrigerator for up to 5 days.
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