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Creamy Chickpea Salad

Creamy Chickpea Salad
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

We’ve all heard of tuna salad and chicken salad, but what about chickpea salad?

Completely plant-based and loaded with the protein you expect from traditional creamy salads, this Creamy Chickpea Salad makes the perfect prep-ahead dinner or snack to pair with bread or crackers. I’d even eat it with a spoon!

Creamy Chickpea Salad

Creamy Chickpea Salad


  • 2 14.5 oz. cans Heinen's chickpeas, drained
  • 1 celery rib, finely chopped
  • 2 green onions, minced
  • 1/3 cup vegan mayo
  • 2 Tbsp. lemon juice
  • 2 tsp. Heinen's Dijon mustard
  • Salt and Pepper, to taste


  1. In a food processor, pulse the chickpeas 10-20 times, or until finely chopped, but not pureed. You want texture!
  2. Transfer the beans to a medium-size bowl and fold in the remaining ingredients. Check the taste for seasoning and add additional lemon juice, if desired.
  3. Salt and pepper to taste.
  4. Serve on toasted hearty whole grain bread or with fruit and crackers.

Prepping Ahead? You can prep the creamy chickpea salad up to four days in advance. Keep tightly covered in the fridge.

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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