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Chickpea Salad

Chickpea salad on toasted bread

Chickpea Salad

From Anja Grommons

Looking for an easy and versatile protein-packed salad?
Try this vegan chickpea salad on a bed of greens, or sandwiched between lightly toasted bread!
Chickpea salad on toasted bread

Total Time: 10 Minutes
Servings: 4-5


  • 1 can chickpeas, rinsed
  • 3 tbsp  vegan mayo or blended silken tofu
  • 1 medium stalk celery, roughly chopped
  • 2 tsp each: dried dill, onion powder, and garlic powder
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • 1 tbsp nori or dulse flakes (optional)


    1. Add all ingredients to a food processor and pulse until well combined, scraping the sides occasionally. Do not over-process. The goal is not hummus-like consistency, but a more chunky texture.

Tip: If you don’t have a food processor, you can mash it up by hand. It will take longer if using a potato masher (or even a fork), but it will still turn out lovely. If you take this route, chop celery into extra small pieces and add to the mashed mixture toward the end.