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Herby Lemon Mashed Chickpea Salad

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.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 3 servings
Course: Lunch, Salad
Cuisine: Mediterranean, Vegan
Calories: 271
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Knife
  • Cutting Board

Method
 

  1. Mash the chickpeas in a large bowl using a fork or potato masher. Leave some chunks for texture.
  2. Add lemon juice and olive oil. Mix until slightly creamy and well combined.
  3. Stir in fresh dill, parsley, garlic, and diced celery.
  4. 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.