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–+ servings

Chickpea Salad

This creamy Chickpea Salad is a quick high protein vegan lunch made with chickpeas, dill pickles, nori, and vegan mayo. Perfect for busy weeknights, meal prep, easy sandwiches, and healthy plant based meals.
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 4

Ingredients

  • 1-2 sheets sushi nori, chopped very fine or using food processor
  • 2 cans chickpeas, (15 ounces) rinsed and drained
  • 1 teaspoon lemon zest
  • 3 stalks celery, finely diced
  • 4 tablespoon red onion, diced
  • ½ teaspoon salt, or more
  • ⅛ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3-4 tablespoon fresh dill, finely chopped
  • 2 tablespoon freshly squeezed lemon juice
  • ½ cup vegan mayo, or a mix of mayo and vegan yogurt
  • 4 tablespoon dill pickles, finely diced, + 2 teaspoon pickle juice

Instructions

  • Mash half of chickpeas in a bowl: leave some chunky for texture.
    2 cans chickpeas
  • Add all ingredients: mix until creamy and well combined. Taste for seasoning and adjust as needed.
    1-2 sheets sushi nori, 1 teaspoon lemon zest, 3 stalks celery, 4 tablespoon red onion, ½ teaspoon salt, ⅛ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3-4 tablespoon fresh dill, 2 tablespoon freshly squeezed lemon juice, ½ cup vegan mayo, 4 tablespoon dill pickles
  • Chill: refrigerate 30 minutes to 1 hour for best flavor.
  • Serve: in lettuce wraps, sandwiches, crackers, or pasta salad.