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Chickpea Salad

A hearty sandwich filling to help keep you fueled all day
Prep Time10 minutes
Total Time10 minutes
Course: Lunch
Cuisine: American
Diet: Vegan
Servings: 4 sandwiches
Calories: 277kcal

Ingredients

  • 1 can chickpeas rinsed and drained
  • 1/2 cup slivered almonds chopped fine by hand or in a food processor
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon kelp powder
  • 1 celery stalk finely diced
  • 1 carrots finely grated
  • 2 tablespoons onion minced
  • 1/4 cup vegan mayonaise
  • 1/2 teaspoon yellow mustard powder or a teaspoon of dijon mustard
  • salt and pepper to taste

Instructions

  • Place drained chickpeas in a bowl and mash with a fork or potato masher until no whole chickpeas remain.
  • Add all remaining ingredients and stir to combine.

Notes

Eat this chickpea salad on a sandwich, in a wrap, or on top of salad greens. If you can't find kelp powder or flakes (this is the one we use), leave it out. Finely diced red bell pepper might also be a nice addition.
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.
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