my brother brought a version of this recipe to the beach this summer, and I have been in love with it ever since! I put my own spin on his recipe (he used peppers/red onion) and scaled it to feed me + my toddlers for a week of lunches!
I’m not a big meat eater and finding plant-based sandwiches that actually keep me energized can be tough!
chickpeas (aka garbanzo beans) are high in fiber, healthy fats and protein – the satiety trifecta.
I made this chickpea salad using a vegan Mayo, chopped homemade pickles, garlic, dill and celery, but you can channel your inner “Chicken salad chick” and be as creative with your add-ins as you want!
chickpea salad can be enjoyed just like chicken salad – with crackers, on a bed of lettuce, your favorite whole grain bread.
- 2 cans chickpeas (garbanzo beans) drained and rinsed
- 1/2 cup mayonnaise I used vegan mayo, but use your preference
- 2 stalks celery washed
- 3-4 each dill pickle spears
- 2 tbsp dijon mustard
- 1-2 tsp dried dill or 1-2 tbsp fresh, chopped dill
- 1 tsp onion powder
- 1 tsp garlic powder
- salt/pepper to taste
- Mash chickpeas in a medium bowl using a fork or potato masher. Leave some chickpeas whole to add to your salad's texture.
- Chop pickles and celery – mix into chickpea mash.
- Stir in mayo, dijon mustard, dill, onion powder, garlic powder and salt/pepper per your preference.
- Enjoy on a sandwich, with crackers or on a bed of lettuce. Keeps refrigerated in a tightly-sealed container for ~5 days.