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Mashed Chickpea Salad

  • Author: Shannon Leparski
  • Prep Time: 25
  • Total Time: 25
  • Yield: 2 1x
  • Category: Salad
  • Method: No Cooking
  • Cuisine: Vegan


The easiest and most delicious vegan replacement for tuna or chicken salad! It makes for the perfect lunch, and was made for meal prepping!


  • 1 medium carrot, shredded
  • 1 (15 oz) can of chickpeas (garbanzo beans) drained and rinsed
  • 2 stalks of celery, chopped small
  • 1/3 of a small apple, chopped small
  • 1/4 cup red onion, chopped small
  • 1/2 cup kale, de-stemmed and torn into small pieces
  • 2 tablespoons fresh cilantro
  • 23 heaping tablespoons of dijon, more as needed (I used a mix of spicy dijon with stone-ground)
  • 1/2 teaspoon minced garlic
  • fresh juice from 1/2 of a lemon
  • 1.5 tablespoon sunflower seeds
  • sea salt salt and pepper, to taste


  1. In a food processor, pulse carrot until shredded and transfer to a large bowl.
  2. Add chickpeas to food processor and pulse a few times until blended, but still with chunks for texture (You can also mash them in a bowl with a potato masher).
  3. Transfer to a bowl with the rest of the ingredients and mix thoroughly until well combined.
  4. Taste test and adjust salt and pepper to your liking.
  5. Enjoy!


  • I doubled the recipe in the pictures for extra leftovers.
  • You can sub any mustard you like, or even use vegan mayo if you like.
  • Adjust the lemon juice to your liking (sometimes less is more with lemon juice).


  • Serving Size: 2

Keywords: vegan chickpea salad, vegan tuna salad, vegan chicken salad, chickpea mashed salad, mashed chickpea salad

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