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Hearty Chickpea Salad

Cory Warren
You can also make this recipe completely oil-free by subbing mashed avocado for your vegan mayo
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Lunch/Snack
Cuisine 2 (3 if using avocado)
Servings 6


  • 1 can of organic chickpeas 15 oz. can
  • 1/4 cup of crushed cashews optional
  • 3 tablespoons of your favorite vegan mayo *OR* use an avocado for WFPB diets
  • 1 tablespoon of maple syrup
  • 1/2 of a chopped onion red adds some great color, but white works too
  • 1/2 cup of diced organic carrots
  • 1/2 cup of diced organic celery
  • 1/2 to 1 tsp of dijon or spicy yellow mustard
  • sprinkle of fresh dill


  • Pour all ingredients in a big bowl, mix it together and eat it! I like to put all of the ingredients into my blender or food processor and pulse it a few times till it gets a creamy consistency. Up to you...some like it chunky and some like it smooth. It is all a matter of personal preference. Either way, put it in a sandwich or eat it on a healthy cracker and you are all set! Doesn't get much simpler than that, does it? Enjoy!
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