Chickpea Salad
Prep time: 
Total time: 
A refreshing, healthy and satisfying alternative to tuna salad. Serve in sandwiches, on salads or as a hearty dip.
  • 2 cans chickpeas
  • 1 tbsp soy sauce
  • juice from ½ a lemon
  • 1 tbsp dijon mustard
  • ½ cup vegan mayo (like Just Mayo or Follow Your Heart Vegenaise)
  • 4 stalks celery, diced
  • ¼ of a red onion, diced
  • 2 medium sized carrots, peeled and diced
  • ½ of a granny smith apple, diced
  • ½ cup minced parsley
  1. Drain and rinse the chickpeas, then place into a large bowl. Smash against the side of the bowl with a fork or a potato masher until it is pretty smooshed up, but with some chunks left.
  2. Add in soy sauce, dijon, lemon juice and vegan mayo and mix well.
  3. Stir in celery, red onion, carrots, apple and parsley.
  4. Serve with crackers or scooped into a sandwich or on top of a salad. Enjoy!
You can store this in an airtight container in the fridge for up to a week!
Recipe by The Vegan Video Pantry at