This quick 15-minute vegan garbanzo bean salad has it all! Smooth and creamy with crowd-pleasing flavors, it’s an easy, oil-free, and budget-friendly meal you can throw together anytime you need a healthy meal or snack.
2(15-ounce) cans of garbanzo beans, drained and rinsed
1mediumred bell pepper, diced
1largetomato, diced
2ribsof celery, diced
1dill pickle, diced
½teaspoonof garlic powder
½teaspoonof onion powder
½teaspoonof salt
1teaspoonof paprika
1tablespoonof mustard
Instructions
In a medium bowl, mash the garbanzo beans with a fork or potato masher until the beans are smooth.
Add all other ingredients and mix in until thoroughly combined.
Video
Notes
You can spread this on pitas or regular bread.
Chill the salad in the fridge: As tempting as it will be to assemble and eat this salad ASAP, I highly recommend letting it chill in the fridge for at least 30 minutes (or overnight) before serving. This is a dish that tastes best on the second day—trust me!
Play with the consistency: This salad is smooth and creamy, like fish-based tuna salad. However, if you prefer a little more texture and bite, leave some of the chickpeas whole or less smashed.