cooking · Lunch · Plant Based Diet

Chickpea Salad


Chickpea Salad


  • 2 15-ounce cans garbanzo beans (chickpeas)
  • 1 cup celery, diced
  • 1 bunch green onions, light green and white parts, thinly sliced
  • 1 cup seedless grapes, quartered
  • ½ cup JustMayo
  • 2 Tbsp spicy deli or Dijon mustard
  • ½ tsp dried dill weed
  • Ground black pepper, to taste
  • Sea salt, to taste


Drain and rinse the beans, add to a mixing bowl and gently mash. Add through dill weed, gently stir till mixed. Season to taste.

Chill for a few hours before serving.

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