Mashed Chickpea Salad Recipe

Introduction

This Mashed Chickpea Salad is a fresh and flavorful plant-based alternative to classic tuna salad. Packed with tangy pickles, zesty jalapeños, and creamy vegan mayonnaise, it’s a perfect quick meal or sandwich filler.

Ingredients

• 1 can Chickpeas
• 1 tablespoon Dijon Mustard
• 2 cloves Garlic
• 1/4 cup Red Onion
• 1/4 cup Scallion
• 1 handful Dried Dill Weed
• 2 tablespoons Vegan Mayonnaise
• 1/4 cup Pickles
• 1 Lemon (juice of 1 tablespoon)
• 1 tablespoon Olive Oil
• 1 teaspoon Sea Salt
• 1/2 teaspoon Ground Black Pepper
• 1 dash Crushed Red Pepper Flakes
• 1 stalk Celery
• 3 tablespoons Pickled Jalapeño Pepper

Instructions

1. Step 1: In a large mixing bowl, combine the chickpeas, Dijon mustard, garlic, red onion, scallion, dried dill weed, vegan mayonnaise, pickles, lemon juice, olive oil, sea salt, black pepper, and crushed red pepper flakes.
2. Step 2: Add the chopped celery and pickled jalapeño peppers to the bowl. Using a pastry cutter or a fork, mash the mixture until about half of it is chunky, aiming for a texture similar to tuna salad.
3. Step 3: Once mashed to your liking, cover and refrigerate the salad to let the flavors meld before serving.

Tips & Variations

• Use fresh dill instead of dried for a brighter herb flavor.
• Add a teaspoon of smoked paprika for a subtle smoky note.
• For a creamier texture, increase the vegan mayonnaise by 1 tablespoon.
• Serve on whole grain bread or wrapped in lettuce leaves for a light meal.

Storage

Store the mashed chickpea salad in an airtight container in the refrigerator for up to 3 days. Stir before serving and enjoy chilled or at room temperature. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but be sure to cook fresh chickpeas fully and drain them well before using. Canned chickpeas offer convenience and consistent texture.

Is this recipe gluten-free?

Absolutely. This salad contains no gluten ingredients and is naturally gluten-free, making it suitable for gluten-sensitive diets.

Mashed Chickpea Salad Recipe

---

★★★★★

4.6 from 72 reviews

• Author: Jack
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This Mashed Chickpea Salad is a flavorful, plant-based alternative to traditional tuna salad, featuring a delightful blend of mashed chickpeas, tangy pickles, and zesty jalapeños. Perfect for a quick, healthy lunch or sandwich filling, this recipe combines creamy vegan mayonnaise with bold flavors like Dijon mustard, garlic, and dill for a satisfying, protein-rich dish.

---

Ingredients

Scale 1x2x3x

Chickpea Salad Ingredients

• 1 can Chickpeas (approximately 15 oz)
• 1 tablespoon Dijon Mustard
• 2 cloves Garlic, minced
• 1/4 cup Red Onion, finely chopped
• 1/4 cup Scallion, chopped
• 1 handful Dried Dill Weed (about 1 tablespoon)
• 2 tablespoons Vegan Mayonnaise
• 1/4 cup Pickles, finely chopped
• Juice of 1 Lemon (about 1 tablespoon)
• 1 tablespoon Olive Oil
• 1 teaspoon Sea Salt
• 1/2 teaspoon Ground Black Pepper
• 1 dash Crushed Red Pepper Flakes
• 1 stalk Celery, finely chopped
• 3 tablespoons Pickled Jalapeño Pepper, chopped

---

Instructions

1. Combine Ingredients: In a large mixing bowl, add the drained chickpeas, Dijon mustard, minced garlic, red onion, scallion, dried dill weed, vegan mayonnaise, chopped pickles, lemon juice, olive oil, sea salt, ground black pepper, and crushed red pepper flakes. Ensure all ingredients are fresh and prepped as described.
2. Add Celery and Jalapeño: Add the finely chopped celery stalk and pickled jalapeño peppers to the bowl with the rest of the ingredients. This will add crunch and a spicy tang to the salad.
3. Mash Mixture: Using a pastry cutter or any sharp mixing tool, mash the mixture gently until about half the chickpeas are broken down but some chickpeas remain whole for texture. The consistency should resemble that of a traditional tuna salad — not completely smooth like hummus.
4. Chill and Set: Transfer the mashed chickpea salad to the refrigerator and let it chill for at least 30 minutes before serving. This helps the flavors meld together and creates a nice firm texture for spreading or scooping.

Notes

• Use a can of chickpeas that is well rinsed and drained to avoid excess salt and liquid.
• Adjust the level of pickled jalapeño and crushed red pepper flakes according to your heat preference.
• This salad can be served on bread for sandwiches, with crackers, or as a side salad.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For a nuttier flavor, you can toast the dried dill weed lightly before adding.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: mashed chickpea salad, vegan tuna salad, chickpea recipe, plant-based salad, easy vegan lunch