Recipe: Chickpea Salad

August 23, 2017

Hi! Recently I had the urge to make Chickpea Salad for lunch. I thought it would make a great lunch for the beach so when I knew we were going down, I bought all the ingredients and whipped up my own recipe! Here is how I made it (my Mom, Sister and the girls, loved it as well!). 

In an almond flour wrap with sunflower sprouts 



Chickpea Salad (vegan, gluten free


2 cans of chickpeas drained, rinsed and dried

3 celery stalks chopped small

2 carrots cut small

1/4 cup red onion chopped

Handful of chopped Italian parsley

Vegan Mayo (I like Sir Kensington's Fabanaise for the best ingredients, but Just Mayo or Veganaise would taste great too!) 

1 tablespoon of yellow mustard

Real Salt

Garlic Powder

Ground Pepper

Smoked Paprika


Mash chickpea in a bowl with fork or potato masher. Add in celery, carrots, parsley, red onion, mustard and "Mayo". For the mayo, I really just eyeball it depending on how much mayo you like. Some people like just a taste, others like a lot. I'm somewhere in between. I probably used a little more than 3/4 a cup. Mix all ingredients then add in all spices and salt (to taste). Mix again. Taste and adjust spices as needed. Let cool in fridge for 2 hours before serving. I like it on a sandwich but it would make a great dip for crackers or mini toasts! 

On gluten free bread as a great lunch on the beach!

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