Photography By
François Murphy
Summer chickpea salad
While this chickpea salad is perfect for hot summer days, it’s delicious any time of the year! This recipe is packed full of plant-based protein and health-promoting fibre. It’s also a great recipe for meal prepping, because you can make large batches of it and add it to sandwiches or portioned containers as desired.
Prep Time
20 minutes
Cook Time
N//A
Total Time
20 minutes
Serves
10
Ingredients
- 1 x 15 oz can of chickpeas, drained and rinsed
- 2 stalks of diced celery
- 3 thinly sliced green onions
- 1/4 cup of dill pickles, diced small
- 1/4 cup of diced red bell peppers
- 3 tbsp of egg-free mayonnaise
- 1 clove of minced garlic
- 1 1/2 tsp of yellow mustard
- 2 tsp of fresh dill, minced with stems removed
- 2-3 tsp of fresh lemon juice
- 1/4 tsp of sea salt
- 1/4 tsp of black pepper
Preparation
- In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
- Stir in celery, green onions, pickles, bell pepper, egg-free mayonnaise, and garlic until combined.
- Stir in the mustard and dill and season with the lemon juice, salt, and pepper adjusting the quantities to taste.