Name: Easy Vegetarian Chickpea Salad
Prep time: 20 min
Ingredients: 2 cans chickpeas; 1/2 cup mayo or vegan mayo; 1/4 small red onion (chopped); 2-3 stalks celery; 8-10 Wickles Pickles chips; Seasonings of choice (garlic powder, onion powder, pepper, etc.)

If you are looking for a versatile and easy vegetarian dish, look no further than this easy chickpea salad. If you like chicken salad, but want to eat less meat, give this dish a try. It is cheap and meal-prep friendly.

Why I Like This Dish

I am not a full-time vegetarian, but I make a conscious effort to not eat a lot of meat. While my husband doesn’t mind vegetarian dishes, his penchant for meat is stronger than mine.

Thanks to the help of some of my favorite vegetarian cookbooks, I have found so many vegetarian and vegan dishes that satisfy both of our culinary preferences. I have also learned how to experiment with flavors and prepare vegetarian dishes that are simple and scrumptious.

This dish is one of them. Chickpea salad has become a meal-prep staple in my house. On Sundays, I can make a batch of chickpea salad and a batch of overnight oats and have breakfast and lunch covered for the week (depending on how much my husband eats) in under 30 minutes!

Dishes like this are great for me because I am a notoriously slow chef.

Just Mix & Chill

This is the most basic version of my chickpea salad.

What You Need

Chickpea salad ingredients are mayo, chickpeas, pickles, celery, and onion — Mayo, Chickpeas aka Garbanzo Beans, Wickles Pickles, Onion, & Celery

This recipe can be built upon depending on your flavor preferences. My secret ingredient is Wickles Pickles. If you have never had Wickles Pickles, they are a crisp pickle with a spicy finish. Be warned when I say they are addictive.

Put the chickpeas in a resealable bag and mash them with a meat tenderizer. — Mash the Chickpeas

Mash until a soft consistency — Mashed chickpeas

Chop all of your veggies including the pickles — Chop veggies – including the Wickles Pickles!

Mix until the chickpea salad is to the consistency you like. — Mix all ingredients

Put the chickpea salad in a covered container and put it in the fridge. — Put in a container and chill in fridge, then serve!

Easy Vegetarian Chickpea Salad

A quick, meal-prep friendly dish.

5 from 1 vote

Print Recipe

Prep Time 20 mins

Course Main Course

Cuisine American

Servings 2 people

Ingredients

2 cans chickpeas
1/2 cup mayo or vegan mayo
1/4 small red onion (chopped)
2-3 stalks celery
8-10 Wickles Pickles chips
Seasonings of choice (garlic powder, onion powder, pepper, etc.)

Instructions

Drain and rinse cans of chickpeas
Mash chickpeas (I put mine into a reasealable bag and mash with a tenderizing gavel)
Pour chickpeas into bowl
Chop red onion, celery, and pickles
Add vegetables to bowl of chickpeas and mix together with a spoon or spatula
Add seasonings and mix with a spoon or spatula
Add mayo and mix with a spoon or spatula
Once all ingredients are well mixed, put in fridge to chill
Once chilled, eat on its own, make a sandwich, serve with naan bread, or put it over a bed of greens

Keyword chickpea salad, chickpeas

Other Modifications

Instead of 1/2 cup of mayo, you can do 1/4 cup mayo, 1/4 cup of ranch dressing
Add yellow mustard or dijon mustard
Use other types of pickles, like dill or sweet pickle chips
Add jalapenos to spice it up

This chickpea salad is a good starting point to make your own to suit your tastes.

Have You Made Chickpea Salad?

Let me know if you like chickpea salad or if you have any tips and tricks!

Thanks for reading the Digital Molt Blog, Jenna. @DigitalMolt

One Comment

Alex Stolfi

September 7, 2020 at 11:02 pm Reply

Since COVID quarantine and working from home, I have been doing a little cooking, unlike pre COVID, when I ate mostly take out.

Can’t wait to try this recipe ! Looks yummy, healthy and easy to make. I’m gonna try it as a dip for my favorite chips or crackers.

Never heard of Wickles Pickles, LOL

Looking forward to giving them a try since I am a pickle fan.

How to Make Easy Chickpea Salad

Why I Like This Dish