Chickpea Salad Recipe

If you’re looking for a quick, satisfying, and vegetarian-friendly meal, this chickpea salad is the perfect choice. Creamy, flavorful, and packed with protein, it comes together in minutes and works beautifully as a sandwich filling, dip, or light lunch. Fresh, versatile, and endlessly customizable, it’s a recipe you’ll come back to all summer long.

Servings: 5

Total Preparation Time: 10 Minutes

Ingredients

• 2 cans chickpeas
• 2 tbsp. celery, minced
• 2 tbsp. yellow onion, minced
• 5 tbsp. mayonnaise* (see note below)
• 1 tbsp. mustard (Dijon or yellow)
• 1/2 tsp. salt
• Generously season with cumin
• 2 tbsp. parsley (optional)
• To taste: black pepper, smoked paprika, lime juice

Instructions

1. Drain chickpeas, reserving some of the liquid if making mayonnaise.
2. Transfer drained chickpeas to a large bowl. Using a potato masher or fork, mash chickpeas to your desired consistency. 
3. Add celery, onion, mayonnaise, mustard, salt, and parsley (if desired) to the mashed chickpeas, along with all other seasonings.
4. Stir well.
5. Chill before serving, or serve immediately on bread or crackers
   

    

Note: Aquafaba Mayonnaise

Ingredients:

• • • ¼ cup chickpea liquid (aquafaba)
    • ¾ cup neutral oil (canola, grapeseed, or avocado)

Instructions:

• • • Using a handheld blender, slowly blend the oil into the aquafaba.
    • Continue blending until the mixture emulsifies into a thick, white consistency.
    • Adjust flavor with apple cider vinegar, Dijon mustard, lemon juice, or other vinegars for acidity.

Nutrition Information

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• Calories: 670
  Carbohydrates: 72g
  Total fat: 33g
  Protein: 44g