{Cooked, Vegan} Mashed Chickpea Salad

I remember walking into the tiny health food store (the only one in the small city of Spearfish, South Dakota) with my mom and rejoicing when we came across the wholesome Chickpea Salad sold in their deli fridge.

I could never place the flavors – only knew that it was fresh, it was filling, and it was made using the Grapeseed Vegan Mayo. That was another win, as I was relatively young (16?) and vegan, so it helped to have such delicious options available that illuminated what was possible culinary wise.


BUT – in the last retreat at Finca de Vida, there was a day where I needed to pack some plant-based burgers, raw condiments, and sides for the guests going to the beach… A short amount of research had me glancing at a version of this salad – and that’s all it took to know it would be made for their venture.

I had no idea how incredible it would be, however… And unfortunately did not capture any pictures of the beautiful creation. Borrowed pictures from The Simple Veganista (what a great blog!) do it some justice – and now you can create the incredible salad for yourself as well.

It’s incredible as a sandwich filler, a side for a picnic, or a fresh meal on its own with a delicious salad and savory dressing. I’m sure the possibilities are endless, so don’t discount what can be done with this yummy recipe. Enjoy

Mashed Chickpea Salad (6)

Chickpea Salad Sandwich (2)

Mashed Chickpea Salad


1 Can or 15 oz Chickpeas (Garbanzo Beans), drained and rinsed

1/2 cup celery, sliced

1/2 cup carrots, diced

1/4 – 1/3 cup Scallions or Onion

1/4 cup (Raw Vegan) Mayonnaise

1-2 Tbsp Mustard (Stoneground or Dijon)

Sea Salt + Cracked Pepper, to taste

Dash of Garlic  Powder

1 tsp Paprika, garnish

(Optional): Sprinkle of Pumpkin Seeds

1/8 Cup Fresh Parsley, minced

1/8 Cup Dill, minced


1) In a food processor, pulse your chickpeas until a broken, mashed consistency is achieved. Transfer to a medium-sized bowl.

2) Add remaining ingredients (except paprika and a small amount of Parsley) and stir with a big spoon.

3) Transfer to a serving container, sprinkle paprika, and place your garnish of parsley on top.

4) Will keep 5-7 days in an air-tight container in the fridge.


This chickpea salad is delightful in a sandwich, scrumptious on a salad, or freaking heaven on its own.

Bloom for Life!

XO Amanda