Chickpea Salad

September 13th is Celiac Awareness Day, and if you have Celiac Disease, this is very important for advocating your needs. One way to raise awareness on this day is to try a new recipe, and this creamy chickpea salad is the perfect one to try! It’s gluten-free, vegan, and free of any refined sugar.

The mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy eggless mayonnaise. I’ve also added a hefty amount of crunchy vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fiber. Serve this salad inside a large pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know it packs well.

Yield: 3 servings

Prep time: 15 minutes 


1 can (15-ounce) chickpeas, drained and rinsed

2 stalks celery, finely chopped

3 green onions, thinly sliced

¼ cup finely chopped dill pickle

¼ cup finely chopped red bell pepper

3 tablespoons store-bought or homemade vegan mayonnaise

1 clove garlic, minced

1½ teaspoons yellow mustard

2 teaspoons minced fresh dill (optional)

1½ to 3 teaspoons fresh lemon juice, to taste

¼ teaspoon fine-grain sea salt, or to taste

Freshly ground black pepper


1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.

2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.

3. Stir in the mustard and dill and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.

4. Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. 

Tip: Avocado would make a nice sub for the vegan mayo.

Recipe courtesy of oh she glows.

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