Smashed Chickpea Salad
Sep 07, 2024, Updated May 10, 2025
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
This Smashed Chickpea Salad is something I eat year-round, and it’s so easy to pull together on the weekend so you don’t have to think about meals during a busy week. It’s especially helpful for meal prep if you’re doing a Plant-Based Whole30. The secret to making this extra delicious is the pickle juice, so definitely don’t skip out on that! I also like to add a little extra fresh, chopped dill to make it extra flavorful.
Smashed Chickpea Salad
This Smashed Chickpea Salad is a vegetarian alternative to tuna salad. The secret is the pickle juice, so definitely don’t skip out on that! Add a little extra fresh, chopped dill to make it even more flavorful.
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 3 stalks celery, diced
- ½ red onion, diced
- ½ English cucumber, diced
- ¼ cup chopped fresh dill
- 2 tablespoon pickle juice
- 1 lemon, juiced
- ½ teaspoon kosher salt
- ¼ tsp black pepper
- ⅓ cup vegan mayonnaise
Instructions
- Add chickpeas to a bowl and use a fork to mash, leaving a few whole beans or chunks.
- Add in the rest of the ingredients and stir until well combined.
- Chill in the refrigerator for a few hours, up to overnight, to let the flavors combine. Serve on a bed of chopped lettuce or in lettuce cups.
Like this? Leave a comment below!
