Chickpea Veggie Salad

Name: Chickpea Veggie Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 15-ounce can chickpeas, drained and rinsed; 3 green onions, chopped; 2 celery stalks, chopped; u00bc cup shredded carrots, chopped; u00bc cup red bell pepper, chopped; u00bc cup dill pickle or cucumber, chopped; u00bc cup mayonnaise; 1 teaspoon dijon mustard; fresh dill, to taste; Kosher salt and pepper, to taste; 3 tablespoons roasted sunflower seeds; sandwich bread of your choice; arugula or romaine lettuce

By Leslie Blythe Beans, Salad Mixing

April 26, 2026

I made this Chickpea Veggie Salad for my lunches last week. I know many people would scoff, but those people are missing out; it is really good. The beauty of this is that you can add any or all the ingredients you like. Instead of adding pickles, I added Persian cucumbers. You could swap out the mayo for Greek yogurt. You do you. This can be served on lettuce, as a sandwich, in a wrap, or served with crackers.

Prep: 15 mins
Yields: 4 Servings

Ingredients

15-ounce can chickpeas, drained and rinsed

3 green onions, chopped

2 celery stalks, chopped

¼ cup shredded carrots, chopped

¼ cup red bell pepper, chopped

¼ cup dill pickle or cucumber, chopped

¼ cup mayonnaise

1 teaspoon dijon mustard

fresh dill, to taste

Kosher salt and pepper, to taste

3 tablespoons roasted sunflower seeds

sandwich bread of your choice

arugula or romaine lettuce

Directions

1Mash the chickpeas. You can use a potato masher or a food processor.

2Add the green onion, celery, carrots, pepper, and pickles to the bowl with your chickpeas. Then add mayo, dijon, dill, salt, and pepper. Stir well.

3Fold in sunflower seeds and adjust any ingredients to taste.

4Make a sandwich or a wrap, or add to a salad with crackers.

5The salad lasts for approximately 4 days in the refrigerator.

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