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Prep Time 15 minutes
Servings 6 servings
Author VĂ©ronique - adashofwholesome.com


  • 3 cups cooked chickpea, drained and rinsed If using canned chickpeas, this will be about 1 1/2 cans
  • 1/3 cup finely diced celery
  • 2 large green onions finely diced
  • 1/3 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/3 cup mayonnaise , use a vegan mayo to keep this recipe plant-based
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1/4 cup parsley finely chopped
  • 1/2 tsp garlic powder
  • 3/4 tsp sea salt
  • 1/4 tsp pepper


  1. In a large bowl, mash the chickpeas using a potato masher or a fork. I like to mash about 95% of the chickpeas but I like to have a few whole ones to add texture.

  2. Add in the celery, green onions, dried cranberries and sliced almonds. Give those ingredients a good mix to evenly combine.

  3. In a small bowl, add in themayonnaise, maple syrup, apple cider vinegar, Dijon mustard, parsley, garlicpowder, salt and pepper. Give the dressing a good mix to combine.

  4. Pour the dressing in the large bowl and stir to combine.

  5. Place in an air tight container and refrigerate until you are ready to eat.

  6. Assemble your sandwich using your favorite bread and toppings, serve and enjoy!

  7. This chickpea salad should last up to 3 days if store in an air tight container in the fridge.