chickpea salad
Gluten Free Main Dish Recipe Salad Vegan

Chickpea Salad

Happy Monday!

I don’t know about you guys, but I think Mondays are one of the most important days of the week. Of course, they usually suck, but they’re important. They set the tone for your whole week. I try to make my Mondays as easy as possible to get my week off to a great start.

One way I start my week off right is meal prepping. I know, every blog and Youtube channel under the sun talks about meal prepping. But it really does help! I work from home on Mondays, so I often make big batches of lunches and/or dinners so I’m prepared for the whole week.

chickpea salad

A favorite lunch of mine to meal prep is Chickpea Salad. It’s really quick and easy to make, but it also saves a lot of time and money throughout the rest of the week. If I don’t have a lunch prepped, it’s almost guaranteed I will go to the expensive grocery store down the street from my office. There, I’ll spend $12 on a salad I could have made at home! Instead, I make this Chickpea Salad most Mondays. Then, I’m set for the week!

This salad is super versatile. It can go on sandwiches, salads, wraps, crackers, rice bowls, and more. Chickpeas are jam-packed with protein. They also give the salad a more “meaty” texture, like a tuna or egg salad. The salad also has onion, celery, and herbs to give the salad some crunch and spice!

chickpea salad

Chickpea Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 6


  • 1 15 oz can of chickpeas, drained and rinsed
  • 1/2 cup celery, chopped
  • 1/4 cup red onion, chopped
  • 2 dill pickles, minced
  • 2 tbsp vegan mayo
  • 1 tbsp lemon juice
  • 1/2 tbsp mustard
  • 1 tsp dried dill
  • 1 teaspoon turmeric
  • 1/2 teaspoon onion powder & garlic powder
  • salt and pepper, to taste


  1. Add the rinsed chickpeas to a bowl. Mash the chickpeas with a fork until they form an even mash. 

  2. Set the mash aside and chop the celery, onion, and pickles. You can reduce or omit the pickles if you aren’t a fan, but I think they add a nice crunch and acidity. 

  3. Add the chopped vegetables, mayo, mustard, lemon juice, and seasonings to the chickpea mash. Mix until the salad ingredients are well combined.

  4. Taste the salad. Adjust the seasonings as necessary.

  5. Enjoy the chickpea salad on a sandwich, wrap, salad, or with crackers! The salad will last in a sealed container in the fridge for up to a week. 

What’s your favorite meal to meal prep? I hope you make this Chickpea Salad a regular part of your meal prep routine!



Share this post!Pin on PinterestShare on FacebookTweet about this on TwitterShare on YummlyEmail this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *