Here’s a tasty chickpea chopped salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein. Filled with olives, cucumbers, peppers, and sunflower seeds, this is both comforting and crunchy all at once. It’s great for a portable lunch for work or school, too. Photos by Evan Atlas.

Recipe

Chickpea Chopped Salad

Here’s a tasty chickpea salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein.

5 from 1 vote

Print Pin Rate

Course: Sandwich spread

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: chickpea salad

Prep Time: 15

Total Time: 15

Servings: to 6

Calories: 346kcal

Author: Veg Kitchen

Ingredients

½ cup coarsely chopped carrots or baby carrots
½ cup coarsely chopped cucumber remove watery seeds
½ cup coarsely chopped bell pepper any color
1 or 2 scallions green parts only
¼ cup pitted olives green, black, or a combination
15- to 16- ounce can chickpeas drained and rinsed
½ cup vegan mayonnaise
2 teaspoons yellow mustard
1 to 2 tablespoons lemon juice to taste
½ teaspoon dried dill
2 tablespoons nutritional yeast optional
2 tablespoons toasted sunflower seeds
Freshly ground pepper to taste

US Customary - Metric

Instructions

Place the carrots in a food processor. Pulse on and off a few times.
Add the cucumber, bell pepper, and scallions. Pulse on and off until everything is finely and evenly chopped.
Add the chickpeas, mayo, mustard, lemon juice, dill, and optional yeast. Pulse on and off until nicely combined. Don’t over-process!
Transfer the mixture to a serving bowl. Stir in the sunflower seeds and season with pepper.
Serve as suggested in the headnote; store leftovers in a tightly lidded container in the refrigerator.