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Smashed Chickpea Salad

By April 1, 2019Recipes
Reading Time: 2 minutes
The next Whole Life Challenge starts in:

I have fond memories of eating egg salad sandwiches for lunch when I was growing up; it was always a special treat. Recently, as I was reminiscing about this delicious lunch idea, I decided to give the traditional egg salad a healthy makeover.

While all of the ingredients in this smashed chickpea salad recipe are Whole Life Challenge compliant, the flavor still recalls the familiar egg salad we all know and love.

Smashed Chickpea Salad

This smashed chickpea salad does not necessarily need to be utilized as a sandwich filling. It can be served atop a bed of greens (spinach, romaine, kale, or arugula) with chopped tomatoes and sprouts for a complete and satisfying meal.

Smashed Chickpea Salad

It can also be used as a taco filling for corn tortillas (or plantain tortillas that you can make yourself). Either way, top it with avocado, shredded carrots, and broccoli for a creative, veggie-filled taco. It can even be served on its own, as an accompaniment to any meal.

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Smashed Chickpea Salad

This can be used as sandwich or wrap filling, served atop greens, or even put in tacos.

Category Dinner, Lunch, Salad, Vegetarian
Compliance Level Kickstart, Lifestyle
Prep Time 15 minutes
Total Time 15 minutes
Servings 5
Author Tulika Venugopal


  • 3 cups cooked chickpeas (garbanzo beans)
  • 2 stalks celery finely chopped
  • 1/4 purple onion finely chopped
  • 2 spears dill pickle finely chopped
  • 3 Tbsp WLC-compliant mayonnaise homemade or store-bought
  • 4 tsp stone-ground mustard
  • 1 1/2 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp turmeric powder
  • 1 tsp fresh dill for garnish


  1. Place the cooked chickpeas in a large bowl. Using a potato masher or a fork, mash the chickpeas roughly. The mixture does not need to be completely smooth.
  2. Starting with the chopped veggies, place all the remaining ingredients, except for the fresh dill, into the bowl and mix to incorporate.
  3. Top with fresh dill and serve.

Recipe Notes

This recipe is WLC-compliant on all three of our veg(etari)an levels and on Kickstart and Lifestyle for our omnivores.

Click here for an easy homemade mayo recipe.

Tulika Venugopal on Instagram
Tulika Venugopal
Tulika Venugopal is a food and fitness enthusiast. She is a biomedical engineer by day, and she is also a certified yoga and fitness instructor who shares her passion for health and fitness in her spare time.

Tulika has always enjoyed cooking healthy meals to complement her active lifestyle, and she especially loves creating recipes that are accessible for anyone to follow. She has been a vegetarian for her entire life and was diagnosed with Celiac disease in 2014, which inspired her to become even more creative with her meals.

Tulika lives with her husband and puppy in Seattle, Washington. She chronicles her gluten-free and vegetarian recipe creations, her Seattle food adventures, and her curious love of arm balances and handstands on her Instagram account.

She writes about various food and wellness topics in her blog, Karma Eats, and has been featured in a podcast in the Glutenfree Globalicious Magazine.