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Chickpea Salad

I’m Kayli Anderson, dietitian and natural foods chef. PBM is your headquarters for empowering, woman-centered plant-based nutrition and lifestyle guidance. 

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If you ever feel stumped on what to eat for lunch, then this Chickpea Salad recipe is your solution. It’s creamy, crunchy, fresh, and hearty all at once. Make a big batch and it’ll last all week long.

Chickpea Salad

Chickpea Salad

Yield: 4

Author: Kayli Anderson MS RDN
Prep time: 15 MinTotal time: 15 Min
This flavorful chickpea salad only takes 5 minutes to make and there is no cooking involved, making it the perfect recipe for healthy lunches!

Ingredients

  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 tsp Dijon mustard
  • 2 tbsp hummus or plain plant-based yogurt
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 2 tablespoons fresh dill
  • ¼ cup sunflower seeds, toasted
  • ½ diced red onion
  • ½ cup diced celery
  • ¼ tsp garlic powder
  • Salt and pepper to taste
Options For Serving:
  • Romaine lettuce leaves 
  • Whole grain bread, lightly toasted
  • Whole grain crackers
  • Sliced red onion, tomato, avocado

Instructions

  1. In a medium bowl, mash drained and rinsed chickpeas with a fork. Alternatively, pulse in a food processor. Add the remaining ingredients and stir to combine.
  2. Prepare desired toppings, if desired (sliced red onion, tomato, avocado)
  3. Serve on bread as a sandwich, with whole grain crackers, or scooped into lettuce boats.

Related:  Green Goddess Gazpacho

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