Creamy Vegan Chickpea Salad
The perfect make-ahead meal for busy days. Smashed chickpeas, finely diced veggies, and fresh herbs tossed in a tangy vegan mayo-based sauce. Perfect as a sandwich, wrap, or simply on its own.
Servings 6
Ingredients
- 1 14 oz can chickpeas drained and rinsed
- ½ red bell pepper finely diced
- 2 stalks celery finely diced
- ¼ cup red onion finely diced
- 2 pickles finley diced
- 1 garlic clove minced
- ¼ tsp salt more to taste
- 3 tbsp vegan mayo
- 1-2 tbsp pickle juice
- ½ tbsp dijon mustard
- 1 tsp maple syrup
- 3 tbsp fresh dill
- 2 tbsp fresh parsley
- 5 twists fresh pepper
- pinch of chilli flakes optional
Instructions
- In a large bowl, smash chickpeas with a potato masher until flaked in texture.
- Add the red pepper, celery, red onion, pickles, garlic, and salt. Stir to combine.
- Mix in the mayo, pickle juice, mustard, maple, dill, parsley, pepper, and chili flakes if using. Combine until fully coated.
- Taste and adjust seasonings as needed. Serve immediately, or let the mixture cool in the fridge for 10-20 min to allow flavors to meld for best results.
Notes
Storage: This salad keeps well in the fridge for up to 5 days.
Mayo: If you aren't vegan, regular mayo or even greek yogurt could work well here. Just adjust seasonings are needed.
Best Results: I found letting the mixture cool in the fridge before serving tasted best, even better the next day!