Ingredients
2 (15.5-ounce) cans chickpeas (approximately 3 ¾ cups)
2 tablespoons minced celery
2 tablespoons minced yellow onion
2 tablespoons minced fresh parsley
4–5 tablespoons vegan mayonnaise (or regular mayo, if preferred)
2–3 teaspoons Dijon mustard (vegan if desired, plus more to taste)
½ teaspoon salt (more or less to taste)
Instructions
Add the 2 cans of chickpeas (with their liquid) to a medium saucepan. Place the saucepan on the stovetop over medium heat.
Simmer the chickpeas for 10 minutes, stirring occasionally. After 10 minutes, pour the chickpeas into a colander and drain well.
Transfer the drained chickpeas to a large bowl. Using a potato masher or fork, mash the chickpeas until you reach the desired consistency.
Once mashed, add the minced celery, yellow onion, parsley, vegan mayo, Dijon mustard, and salt to the chickpeas.
Stir everything together until well combined. Taste the salad mixture and adjust seasoning (add more mayo, mustard, or salt as needed).
Once satisfied with the flavor, cover the bowl with a lid or plastic wrap and refrigerate for 1 hour.
Alternatively, you can serve the chickpea salad immediately on bread or in lettuce cups with your preferred toppings.
Notes
If you prefer a chunkier texture, mash the chickpeas lightly.
For extra flavor, you can add lemon juice, garlic powder, or a pinch of cayenne pepper.
This salad can be stored in the fridge for up to 3-4 days.
You can use whole-grain bread, gluten-free bread, or lettuce wraps for serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main course
- Cuisine: American
- Diet: Vegan
