Mashed Chickpea Salad

  • Author: Claire Cary
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 3 servings 1x
  • Category: Lunch
  • Cuisine: American


This mashed chickpea salad is a delicious and vegan take on your favorite chicken salad!



  • 1 can chickpeas
  • 1 medium carrot
  • 1/4 large red onion (about 1/3 cup chopped) 
  • 1 stalk celery 
  • 1/4 cup fresh cilantro 
  • 1 clove garlic, finely minced
  • Juice from 1/2 lemon (or more to taste)
  • 23 tbsp dijon mustard
  • 12 tbsp runny tahini (see notes) 
  • Salt and pepper to taste 


  1. Drain and rinse the chickpeas and add to a bowl. 
  2. Use a fork or potato masher to mash or pulse a few times in a food processor, being sure to leave a few chickpea chunks. 
  3. Peel and chop the carrot and add to the bowl. 
  4. Chop the onion, cilantro, celery, mince the garlic and add to the bowl. 
  5. Add in all remaining ingredients and mix well. 
  6. Taste, and adjust seasonings as desired. 
  7. Enjoy as is, on top of some toast, or in a wrap! 


Your tahini should be nice and runny-not like cardboard! I like the brand Soom Foods or the 365 Whole Foods tahini. 

Keywords: chickpea salad, chickpea tuna salad, mashed chickpea salad, healthy chickpea salad