Chickpea Salad Change-up

Chickpea Salad

In order to create an autumnal profile for this oh-so-accessible and versatile ┬ávegan dish, I have added some seasonal ingredients that not only result in a delightful taste experience but really help to ring in the season of fall – my most favorite of all! Hope you enjoy!!


2 15 oz. cans chickpeas, drained & rinsed (reserve some liquid if organic for a lower-fat version)

1/2 c. celery, diced

1/2 c. chopped pecans

1/3 c. dried cranberries

1/4 diced red onion (optional)

3/4-1 cup vegan mayo

1 TBL. Dijon mustard

1 TBL. freshly squeezed lemon juice

Salt and freshly ground black pepper to taste


Thoroughly mash chickpeas with a potato or bean masher until no whole beans are left (alternatively can be done in the food processor on pulse. Do not over-process). Add mayo (if desired, replace any amount of mayo with chickpea liquid for a lower-fat version), mustard and lemon juice. Stir in celery, onion (if using), cranberries and pecans. Salt and pepper to taste. Taste and adjust seasonings as desired.

One could certainly improvise with any one or combination of fresh or dried seasonal herbs for a customized taste experience. The key is to keep tasting and adjusting to your liking. For fullest flavor allow to chill at least one hour before serving, preferably overnight. Enjoy on crackers, as a sandwich spread, salad feature, or wrap filling. Please feel free to share your results and/or recommendations in the comments :)!