Chickpea salad is one of the easiest meals that I make, and it is packed with protein. ​I didn’t eat much seafood before transitioning to a vegan, except for the occasional tuna salad sandwich. My mom always made the best tuna salad, but I found it was pretty simple to make it vegan just by switching the tuna for chickpeas and the mayo to vegan mayo. If I am in a rush, I will use canned chickpeas, but prefer to make them on my own because I can control how long they cook and the texture.

For this chickpea salad, I used:
1 15oz can of drained and rinsed chickpeas
3 tbsp vegan mayonnaise
​1 tbsp pickle juice
3 tbsp diced dill pickles (I used sliced dills)
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 – 1 tsp onion powder (You can also use diced onions)
Salt & pepper to taste

Mash the chickpeas using a potato masher. If you don’t want any whole or partially intact chickpeas, you can use a fork to mash  (you can also pulse them in a food processor to break them up). Once the chickpeas are mashed to the preferred consistency, add the vegan mayo, pickle juice, chopped pickles, dried dill, garlic powder, and onion powder. Stir to combine and taste for seasoning. Then season with salt and pepper to taste.  You can spread the chickpea salad on your favorite toasted bread, crackers, or lettuce cups.

Note – You can add a pinch or two of dulse flakes to give it the sea flavor. Dulse flakes are dried sea vegetables and can provide a greater depth of flavor to almost any recipe! ​

Did you know It is estimated that over 120 billion fish are caught or farmed and then killed for food each year? The majority of tuna is caught by using huge nets that are dropped into the ocean and then pulled up like a laundry bag. This is cruel, not only to the tuna, but to the sea life that is near the tuna when the nets are pulled up. Thousands of dolphins, fish, and other sea life are killed in this process. However, they are never used for food and their lives are wasted. Just some food for thought.

Print Recipe

Chickpea Salad

Course: Appetizer, Lunch, Snack

Ingredients

• 1 15oz can can of drained and rinsed chickpeas
• 3 tbsp tbsp vegan mayonnaise
• 1 tbsp pickle juice
• 3 tbsp diced dill pickles (I used sliced dills)
• 1/2 tsp dried dill
• 1/2 tsp garlic powder
• 1/2 - 1 tsp onion powder (You can also use diced onions)
• Salt & pepper to taste

Instructions

• Mash the chickpeas using a potato masher. If you don’t want any whole or partially intact chickpeas, you can use a fork to mash  (you can also pulse them in a food processor to break them up).
• Once the chickpeas are mashed to the preferred consistency, add the vegan mayo, pickle juice, chopped pickles, dried dill, garlic powder, and onion powder.
• Stir to combine and taste for seasoning. Then season with salt and pepper to taste.  You can spread the chickpea salad on your favorite toasted bread, crackers, or lettuce cups.

Notes

Note – You can add a pinch or two of dulse flakes to give it the sea flavor. Dulse flakes are dried sea vegetables and can provide a greater depth of flavor to almost any recipe! ​

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