Chickpea Salad

Vegan, gluten-free, nut-free, refined sugar-free

Our Favorite "Tu-no" Salad

Course Salad, Side Dish
Keyword Chickpea, Salad
Prep Time 15 minutes
Servings 3 Servings


  • 1 15-ounce/425 grams can chickpeas, drained and rinsed
  • 2 stalks celery finely chopped
  • 3 green onions thinly sliced
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup finely chopped red bell pepper
  • 3 tablespoons store-bought or homemade vegan mayonnaise
  • 1 clove garlic minced
  • 1 1/2 teaspoons yellow mustard
  • 2 teaspoons minced fresh dill optional
  • 1 1/2 to 3 teaspoons fresh lemon juice to taste
  • 1/4 teaspoon fine sea salt or to taste
  • Freshly ground black pepper


  1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
  2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
  3. Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.

Recipe Notes

Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!