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.