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Chickpea Salad
An easy, cheap, and delicious sandwich filling! Just like chicken salad, but with chickpeas! Vegetarian, gluten free, and dairy free.
5
from
11
votes
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Total Time
15
minutes
mins
Course
Lunch, Main Course
Cuisine
American
Servings
6
Calories
215
kcal
Ingredients
1x
2x
3x
2
15.5 oz cans
chickpeas (garbonzo beans)
½
cup
finely diced shallot
about 1 large shallot, can sub onion
¼
cup
mayo
can sub vegan mayo
2
tablespoon
lemon juice
1
tablespoon
whole grain dijon mustard
I use Grey Poupon brand
3
tablespoon
chopped chives or green onion
1
teaspoon
garlic powder
¼
cup
roughly chopped cornichon (mini) pickles
can sub other pickles, or 2 tablespoon relish
salt
to taste
fresh cracked black pepper
to taste
Instructions
Drain and rinse the chickpeas
Mash the chickpeas with a fork, or pulse in a food processor until chunky (recommended method if you have one available).
Combine all ingredients together in a medium mixing bowl, season with salt and pepper, mix until fully combined.
Taste the mixture and add more of any ingredient to your liking.
Store in an airtight container in the fridge for up to 5 days. Use as a sandwich filling, serve on toast, or with crackers.
Nutrition
Calories:
215
kcal
Keyword
Chicken Salad, Chickpea, Chickpea Salad, Crab Salad, Vegetarian
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