Herby Lemon Mashed Chickpea Salad
A bright, creamy, high-protein vegan lunch made with mashed chickpeas, lemon juice, herbs, and crunchy veggies. Perfect for sandwiches, wraps, bowls, or straight from the spoon.
Equipment
- Mixing bowl
- Fork or potato masher
- Knife
- Cutting Board
Ingredients
Mashed Chickpea Salad
- 1 can chickpeas 15.5 oz, drained and rinsed
- 2-3 tablespoons fresh lemon juice
- 1-2 tablespoons extra virgin olive oil
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 clove garlic minced
- 1 stalk celery finely diced
- salt & pepper to taste
Instructions
- Mash the chickpeas in a large bowl using a fork or potato masher. Leave some chunks for texture.
- Add lemon juice and olive oil. Mix until slightly creamy and well combined.
- Stir in fresh dill, parsley, garlic, and diced celery.
- Season with salt and pepper. Let sit 5–10 minutes before serving for flavors to meld.
Notes
For extra creaminess, stir in 1 tbsp tahini, mashed avocado, or 1 tsp Dijon mustard. Use as a sandwich spread, wrap filling, or salad bowl topper.