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Chickpea Salad
Quick · 5–15 min

Chickpea Salad

Gabrielle Bilotich makes this chickpea salad as one of her favorite quick and easy summer snacks. She loves it piled on sourdough toast, scooped with crackers, or eaten straight from the bowl.

GShared by Gaby· verified plant-based
Hands-on
10 min
Hands-off
None
Total
10 min
Dishes
2
9gprotein257cal30gcarbs12gfatper serving · $1.01
SkillNo cooking

Method

  1. 1

    Dice the celery and the dill pickles into small, even pieces.

  2. 2

    Add the chickpeas to a large bowl and mash with a fork. Leave some chunks for texture.

  3. 3

    Stir the diced celery and pickles into the chickpeas.

  4. 4

    Add the vegan mayo and the pickle juice, then stir until everything is evenly coated.

  5. 5

    Sprinkle in the garlic powder, salt, and pepper. Taste and add more of anything you like.

  6. 6

    For the best flavor, chill the salad in the fridge for 10 minutes. Skip this if you are hungry.

  7. 7

    Serve on sourdough toast, with crackers, or on its own.

Storage

Keep in a sealed container in the fridge for up to 3 days.

Good to know
  • Add a little extra pickle juice if the salad feels dry.
  • Mash about half the chickpeas for a creamy base with some chunky bites.
  • Make it ahead, since the flavors get even better after a few hours.

Nutrition

per serving
Calories
257
Protein
9g
Carbs
30g
Fat
12g
Fiber
9g
Sodium
860mg
Contains glutenSoy-freePeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

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