Mashed Chickpea Salad

An easy to-go lunch filled with loads of protein and fiber! Use this mashed chickpea salad as a topping on chopped salad greens, as a spread on a sandwich, served on crackers, or even plain!


  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1 1/2 cups of your favorite crunchy vegetables, sliced, diced, or chopped
  • 1/4-1/3 cup scallions, sliced
  • 1/4 cup hummus or mayonnaise
  • Salt and pepper, to taste
  • 2 tablespoons lemon juice (optional)
  • 1/4 teaspoon garlic powder (optional)
  • 1-2 tablespoons mustard (optional)
  • Sprinkle paprika on top for added flavor (optional)


  1. Drain and rinse your chickpeas, place in a medium size bowl and roughly mash with a fork
  2. Add the remaining ingredients and combine. Add more hummus if you like it creamier and taste for seasoning.
  3. Serve however you like... make a sandwich, serve on a bed of leafy green, or scoop up with crackers or sliced vegetables like cucumbers, bell peppers, celery sticks, etc.
  4. Store leftovers in an air-tight container in the fridge for up to a week.

Recipe adapted from