Chickpea Salad


Sometimes you just need a great meal in a hurry. That's exactly what this recipe is, ready in a flash, and packed with fibre, protein and flavour! Enjoy as a salad, or get creative and wrap it up.

Photos courtesy of  Miaou Photography .

Photos courtesy of Miaou Photography.

Chickpea Salad


  • 1 can or 1.5 cups cooked chickpeas, drained and rinsed
  • 1 stalk of celery, chopped small
  • 1/2 cup red onion, chopped small
  • 1/2 cup cucumber chopped small
  • 3 tbs veganaise
  • Juice from one lemon
  • 2 tsp dijon mustard
  • 2 tbs chopped fresh dill
  • 1/4 tsp paprika
  • salt and pepper to taste
  • chopped pickles (optional)
  • 2 tbls sunflower seeds (optional)


  1. In a small bowl mix together the sauce ingredients (veganaise, lemon juice, dijon, dill, and paprika).

  2. Place chickpeas, chopped veggies and seeds in a large mixing bowl and pour sauce over, Toss to combine.
  • Serve as is or make a wrap with collard greens or gluten free tortilla.
  • Store leftovers in the fridge for up to 5 days.
  • Makes a great meal or have a small portion as a snack!

** This recipe stores well, making it a great meal prep recipe, make a batch and enjoy it all week.

Kara-Lynn Garland