Chickpea Salad

2013-09-23
chickpea
  • Servings : 4-6
  • Prep Time : 15m
  • Ready In : 15m

There are a lot of different versions of this dish out there. Β This one is my favorite. Β It is oil free, and packs tons of protein and fiber. Enjoy!

Estimated Cost Per Serving: $.50 – .75

Ingredients

  • 2 Cans of Chickpeas, rinsed and drained
  • 1 Red Bell Pepper, diced
  • 1 Tomato, diced
  • 2 Celery Stalks, diced
  • 1 Dill Pickle, diced
  • 1/2 Teaspoon of Garlic Powder
  • 1/2 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Paprika
  • 1/2 Teaspoon of Salt
  • 1 Tablespoon of Mustard

Method

Step 1

Put chickpeas in a bowl, and mash with a fork or potato masher. Mash until beans are smooth.

Step 2

Add all other ingredients and mix in.

Step 3

You can spread this on pitas or bread. Enjoy!

 

Plant based food, micro brews, punk rock, and running are what I am about.

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Comments (16)

  1. posted by PJ on September 26, 2013

    I’m eating this right now and I love it. I don’t know if it was intentional but you list 1/2 tsp of salt twice which I translated that as something spicy which really makes it for me.

      Reply
  2. posted by Margaret Chapman on October 27, 2013

    This is my favorite meal! πŸ˜€ So easy but tasty!

      Reply
  3. posted by Amanda on November 12, 2013

    Hubby and I made this for lunch today. We were a little leery, but it turned out AMAZING! The only addition is that we put some sliced avocado on it also πŸ™‚ This was a great lunch and it will be added to our go-to recipes πŸ™‚

      Reply
  4. posted by Toni on November 13, 2013

    Just made this for the next Plant Based on a Budget Challenge meal plan. Super good! I had to modify it to meet my budget by taking out the pickle, used 1/3 of a green bell pepper instead, doubled the mustard and used fresh garlic. I loved it!!

      Reply
  5. posted by Beth Chapman on November 14, 2013

    I just made this last night and added a sheet of roasted seaweed, it looked,smelled and tasted like tuna fish! So excited to have an old familiar comfort food back….just healthier!

      Reply
  6. posted by sommer on November 18, 2013

    just made this for lunch and its very tasty!I put it into a wrap with some lettuce and it was lovely

      Reply
  7. posted by Amanda on January 8, 2014

    This is probably my husband’s favorite recipe since going plant based. So easy and SO GOOD!

      Reply
  8. posted by Starr Pack on January 14, 2014

    This is absolutely the best Chickpea Salad I’ve ever tasted. I won’t use any other recipe, I’ve found the best. I made this when I did week 2 of the challenge. Terrence you really put your foot in this one. The best ever.

      Reply
  9. posted by Amber on December 5, 2014

    My key — using fresh onion and garlic in this. Yum!

      Reply
  10. posted by Wadella on August 9, 2015

    I started the plant based diet last week. Everything’s been pretty tasty so far. I love this chickpea salad. Never had a chick pea salad before. I made some minor adjustments: fresh garlic, leftover cilantro from last week, apple cider vinegar (for more of a kick), red pepper flakes and dill. Very tasty. Will certainly make this again.

      Reply
  11. posted by thezsdad on September 16, 2016

    Looks awesome. Thank you for this!

      Reply
    • posted by Toni Okamoto on September 16, 2016

      Glad you think it looks yummy! Let us know if you decide to try. πŸ™‚

        Reply
  12. posted by michiko280 on November 20, 2016

    Just made these exactly according to the recipe and they are amazing!! Yum, yum, yum! Served along side the Chickpea Tuna Salad Sandwich πŸ™‚

      Reply
    • posted by michiko280 on November 20, 2016

      Whoops, meant to post that on the cheesy Brussels sprouts recipe! Made this chickpea salad but added 1/4 cup vegan mayo and used fresh garlic and green onions. NOM.

        Reply

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