Chickpea Salad Satisfying Vegan

# What You’ll Need:

01 - 2 cans (15.5 oz each) chickpeas, about 3¾ cups with liquid

02 - 2 tablespoons minced celery

03 - 2 tablespoons minced yellow onion

04 - 2 tablespoons minced fresh parsley

05 - 4 to 5 tablespoons vegan mayonnaise

06 - 2 to 3 teaspoons Dijon mustard

07 - ½ teaspoon salt, adjusted to taste

01 - Add chickpeas and their liquid to a medium saucepan. Heat over medium, simmering for 10 minutes and stirring occasionally.

02 - Drain chickpeas thoroughly in a colander or fine mesh sieve.

03 - Transfer chickpeas to a large bowl. Mash with a potato masher or fork until mostly broken down, leaving some texture.

04 - Add celery, onion, parsley, mayonnaise, Dijon mustard, and salt to the mashed chickpeas. Stir until well combined.

05 - Taste and adjust seasoning or add more mayonnaise or mustard as desired.

06 - Chill salad covered in the refrigerator for 1 hour for best flavor, or serve immediately.

07 - Serve on bread, in wraps, or in lettuce cups with your favorite toppings.

01 -

It tastes creamy and indulgent while keeping you full and fueled with plant-based protein.
Five minutes of actual hands-on time means you can make lunch for the entire week without the fuss.
Every bite tastes customizable, like you're building something entirely your own.

02 -

Don't skip draining the chickpeas well—excess moisture will make your filling soggy and watery by lunchtime.
The flavor gets deeper and rounder if you give it even 30 minutes in the fridge, but it's perfectly good to eat right away if you're impatient.

03 -

Let the warm chickpeas cool slightly before mashing if you want more control—they soften even more as they cool, making the texture easier to dial in.
A squeeze of fresh lemon juice stirred in at the very end adds brightness that transforms the whole salad without needing more salt.