Ingredients
Scale
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup vegan mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large mixing bowl, mash half of the chickpeas with a fork or potato masher. Add the remaining whole chickpeas, red onion, celery, and parsley to the bowl.
- In a small bowl, whisk together the vegan mayonnaise, lemon juice, olive oil, and Dijon mustard until well combined.
- Pour the dressing over the chickpea mixture. Gently fold everything together until all ingredients are well coated. Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve as desired.
Notes
- Add-ins: Customize with chopped pickles, cucumbers, or tomatoes for added crunch.
- Spice It Up: Add red pepper flakes for extra heat.
- Storage: Store in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
- Diet: Plant-Based
Nutrition
- Serving Size: 1 Cup
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg