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Creamy Chickpea Salad

Creamy Chickpea Salad
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For those nights when things don’t go according to plan, having a few pantry and fridge staples on hand can help you get dinner on the table in under 10 minutes.

Creamy Chickpea Salad

Creamy Chickpea Salad


  • 2, 14.5 oz cans Chickpeas, drained
  • 1 Celery Rib, finely chopped
  • 2 Green Onions, minced
  • 1/3 cup Vegan Mayo
  • 2 tbsp Lemon Juice
  • 2 tsp Dijon Mustard
  • Salt and Pepper, to taste


  1. In a food processor, pulse beans 10-20 times or until finely chopped, but not pureed. You want texture!
  2. Transfer beans to a medium bowl and fold in remaining ingredients. Check taste for seasoning and add additional lemon juice, if desired.
  3. Salt and pepper to taste.
  4. Serve on toasted hearty whole grain bread or with fruit and crackers.

Prepping ahead?: You can prep the creamy chickpea salad up to 4 days in advance. Keep tightly covered in the fridge.

Click Here to Print the Recipe for Creamy Chickpea Salad.

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By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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