The Only Chickpea Salad You’ll Need This Spring
Easy, vegan and customizable!
It’s May 1st, and this fresh, feel-good recipe is exactly what I’m craving right now.
This is one of those recipes that has become a true staple in our house. Even our daughter loves it! The best part? It’s endlessly customizable. Start with the basic chickpea mixture and make it your own by mixing in different herbs, spices, or even chopped veggies.
Lately, we’ve been loving a Curried Chickpea Salad version, and it is so good — warm spices, creamy texture, and just the right amount of brightness. Pair it with a slice of my homemade herb bread, and you’ve got yourself a nourishing spring lunch or dinner.
Start with this recipe and make it your own—the possibilities are endless!
✨Ingredients
1 15 oz can chickpeas, drained and rinsed
1 stalk celery, finely chopped
1/4 red onion, minced
Handful of fresh parsley or dill, chopped
Zest of 1/2 lemon (optional but lovely)
Dressing:
Juice of 1 lemon
1 tbsp olive oil — I use Graza drizzle finishing oil
1 tsp Dijon mustard
½ tsp agave or maple syrup for sweetness
Salt and pepper to taste
Optional: a pinch of garlic powder or a spoonful of tahini for creamy goodness
🥄 Instructions
In a medium bowl, mash the chickpeas with a potato masher — leave some texture.
Add your chopped veggies and herbs.
Whisk dressing ingredients in a separate bowl and pour over the chickpea mix.
Toss gently, taste, adjust lemon or salt.
Serve fresh or chill for 20 minutes to let flavors mingle.
🍂 Kelly’s Notes
To serve, stuff in a pita, scoop on greens or pile onto toasted bread.
I use this potato masher to achieve the perfect texture.
One of my favorite additions is chopped dill pickles to add a tangy flavor.
🌿Tag @KellyGreenKitchen if you try this recipe and let me know how you made it your own!
