Vegan Chickpea Salad
This easy 10-minute vegan smashed chickpea salad is the perfect plant-based addition to your weekday lunch rotation. Eat it by the spoonful, in a wrap, on your go-to gluten-free bread, or with chips or crackers. This makes a big batch, so it's perfect for meal prep or a summer get-together.
Equipment
- Food processor
Ingredients
- 4 cans chickpeas drained and rinsed
- 4 stalks celery diced
- 1 medium red bell pepper diced
- ½ small red onion diced
- 1 cup vegan mayonnaise (I used Hellmann's Plant-Based)
- 3 tablespoons McKay's vegan chicken-style seasoning
- 1 ½ teaspoons celery salt
- ½ teaspoon garlic powder
Instructions
- Drain and rinse chickpeas and place in food processor*
- Pulse a few times until chickpeas are roughly chopped — not mushy, but without any whole chickpeas remaining — and place in a large bowl.
- Dice celery, onion, and bell pepper and add to the bowl.**
- Add mayo and seasonings to the bowl and stir well to mix.
- Cover the bowl and refrigerate until ready to serve.
Notes
* Depending on the size of your food processor, you may need to pulse chickpeas in multiple batches. If you don't have a food processor, you can also use a potato masher or a fork.
** If you'd prefer, you can briefly pulse these in the food processor instead of dicing. Just be sure not to over-pulse You want to ensure your salad still has some crunch.