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Chickpea Salad

Chickpea Salad is so easy to make and comes together in minutes. This recipe is proof that eating whole foods doesn’t have to be complicated. It's tangy, bursting with flavors and makes a great grab and go meal. It’s perfect for lunch since chickpeas are protein packed and will keep you full for hours. It makes a tasty dip served with chips or crackers, scoop it on a big piece of chard or enjoy it with a slice of bread.
Prep Time15 mins
Total Time15 mins
Course: Main Dish
Servings: 4
Calories: 84kcal


  • 1 15-ounce can chickpeas, rinsed and drained
  • 3 TB tahini
  • 3 garlic cloves minced
  • 1 tsp Dijon
  • 1 TB maple syrup
  • ¼ cup red onion diced
  • ¼ cup gherkin pickle diced
  • 2 TB sunflower seeds
  • Optional:
  • Pinch sea salt and black pepper
  • 1 tsp capers drained and loosely chopped
  • 1/4 cup celery chopped


  • Place chickpeas in a mixing bowl and mash with a fork, leaving a few beans whole.
  • Add tahini, garlic, mustard, maple syrup, red onion, pickle, and sunflower seeds to mixing bowl.
  • Mix until combined.
  • Serve with bread, rice cakes or on top of lettuce.
  • Enjoy!


Pinch sea salt and black pepper.
1 tsp capers, drained and loosely chopped.
1/4 cup celery, chopped.


Calories: 84kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 52mg | Potassium: 87mg | Fiber: 1g | Sugar: 4g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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