Summer Chickpea Salad

Photography By: François Murphy

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


  • 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


  1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
  2. Stir in celery, green onions, pickles, bell pepper, egg-free mayonnaise, and garlic until combined.
  3. Stir in the mustard and dill and season with the lemon juice, salt, and pepper adjusting the quantities to taste.
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