Chopped Chickpea Salad

with a different Subhead

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If you’re looking for a healthy, plant-based lunch option then you have got to try this chickpea salad. Loaded with fiber and protein-rich chickpeas and plenty of fragrant herbs and spices, this chickpea salad is a staple recipe in my house. My toddler son eats it off the spoon, while I prefer it as part of a loaded veggie wrap.

Similar to tuna salad, chickpea salad is made with finely chopping chickpeas and then combining with a tangy mayo dressing, freeze dried Green Garden herbs, and a dollop of relish. It’s delicious tucked into whole-grain bread with sliced tomatoes, lettuce, and cucumbers or served in butter lettuce leaves for a grain-free meal.

I recommend adding the chickpeas to the base of a food processor and pulsing a few times to resemble flaked tuna. If you don’t have a food processor, then place the beans in a large bowl and use a potato masher to mash the beans until they resemble finely chopped tuna.

From there, this salad comes together in just minutes! To keep things even easier, I’m using Green Garden Organic Freeze Dried Parsley and Dill. No need to chop fresh herbs! Green Garden freeze dried herbs taste incredibly fresh and fragrant, without any prep work. I also love that I don’t have to purchase fresh herbs, as they often go bad before I’m able to use them up. Jarred freeze dried Green Garden herbs give me the same fragrant flavor from fresh herbs without any waste.

For a yummy appetizer or snack, serve this chickpea salad with sliced cucumbers or snow peas and your favorite crackers. Or, enjoy it as a ladies-who-lunch light meal and serve with sliced tomatoes, a bed of lettuce, and a scoop of cottage cheese or other deli salad on the side. Either way, I know you will love this simple, plant-based chickpea salad.