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4.6 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 198.5
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 494.9 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 6.1 g

View full nutritional breakdown of Chickpea salad calories by ingredient
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Chickpea salad

Submitted by: ~MASJA~

Introduction

A super tasty vegan alternative to chicken, egg or tuna salad. There are endless combinations to this salad. I like to serve it in pitas or tortillas with spinach and peppers, but you can alter this recipe to suit your needs. I used vegenaise, but you can use any other suitable mayo substitute such as nayonaise or even a non-vegan mayo. A super tasty vegan alternative to chicken, egg or tuna salad. There are endless combinations to this salad. I like to serve it in pitas or tortillas with spinach and peppers, but you can alter this recipe to suit your needs. I used vegenaise, but you can use any other suitable mayo substitute such as nayonaise or even a non-vegan mayo.
Number of Servings: 4

Ingredients

    Chickpeas (garbanzo beans), 2 cup
    Pickle Relish, 1.5 tbsp
    *French's Classic Yellow Mustard, 4 tsp
    Vegenaise, 2 tbsp
    Cucumber (with peel), 1 cup cubed

Directions

Drain can of chickpeas, put in bowl. Mash with fork into consistency similar to chopped egg. Add relish, mustard, vegenaise and cucumber until well combined.
Stuff into pitas or into tortillas and enjoy.
Makes approx 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ~MASJA~.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I made this and very much enjoyed it. I left out the mustard as I wanted a more tuna taste. Had as a sandwich with lettuce and toasted sprout bread. - 8/8/13

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  • Incredible!
    1 of 1 people found this review helpful
    I found the recipe too "pickly" too but I add green onion, and a dash of curry power. This additions were the right touch. I made a wrap with the spread, lettuce, tomatoe and red onions. I hardly noticed that I was eating chickpeas!! This will probably become one of my favorite meal for lunch. - 7/6/09

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  • Good
    1 of 1 people found this review helpful
    This was too "pickly" and mustardy for my taste and the texture was dry. I think the pita was partially to blame. I am going to try it again and add chopped apple and perhaps nuts and leave out the relish and some of the mustard. - 6/4/08

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  • Incredible!
    1 of 1 people found this review helpful
    really easy, healthy and tasty - 6/4/08

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  • Incredible!
    1 of 1 people found this review helpful
    I didn't have any cukes so I subbed onion, celery, and red bell pepper. It was delicious and easy to make. I am already conjuring other variations! - 5/17/08

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  • Incredible!
    1 of 1 people found this review helpful
    Very tasty! - 5/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    This is so good. Yummy! - 5/12/08

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  • Omg, this is so good. I added celery, onion and deleted the mustard...soooo good!!! - 9/10/13

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  • love this recipe! Great on crackers. I like mine with some walnuts or pecans too. - 4/1/12

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  • I just tried this also by adding a very small amount of fat free ranch (maybe 2 teaspoons) and dried red pepper flakes. Very good. - 5/15/11

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