Chickpea Salad

Made with homemade cashew mayo, this chickpea salad is the perfect alternative to chicken salad and is so versatile! Have it on sandwich bread, a burger bun, lettuce or collard wrap -- even a bagel bun!


6/1/20231 min read


1 (15-oz.) Can of chickpeas

1/4 Cup Roasted sunflower seeds

3 Tbsp Vegan mayo

2 Tbsp Tahini

1/2 tsp Dijon or yellow mustard

1 Tbsp Maple syrup

1/4 cup Red onion (finely diced)

2 Tbsp Fresh dill

To taste Salt + Pepper

Serving additions (optional): Avocado, tomato, lettuce, sweet relish

  1. Add chickpeas to a mixing bowl and mash with a fork or potato masher to desired texture (I always mash very well because my bae doesn't like chunks of chickpeas)

  2. Add mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon; Taste and adjust seasonings as needed

  3. Toast bread or prepare wrap and prepare other toppings for serving

  4. Scoop a healthy amount of filling onto your vessel (bread, collard wrap, lettuce wrap, or empty bowl to enjoy with a fork! the options are plentiful!) top with sunflower seeds and add your desired toppings (we usually add them all!)

  5. This chickpea salad will keep (in an airtight container) in the fridge for up to 7 days, so enjoy over the next week!


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