Smashed Chickpea Salad

I’m always on the hunt for something new to pack for lunch (aren’t we all?)! I personally love a sandwich, but that can get boring.  My new obsession is this chickpea “tuna” salad. Full of flavor, fiber and veggies, this quick dish will keep you satisfied for hours!


  • 1 can of chickpeas, drained and rinsed -> Look for no added salt or low sodium options
  • Zest and juice of 1 lemon
  • ¼ tsp powdered garlic
  • 1 dill pickle, diced -> Can substitute ¼ C diced cucumber
  • 1 tbsp dill pickle juice
  • ¼ C yellow or red onion, diced
  • ¼ C red bell pepper, diced
  • ¼ C Dijon mustard
  • ¼ C grated carrot
  • ¼ C finely diced celery
  • 1 tbsp. fresh dill, chopped
  • Salt and pepper, to taste



  1. Add chickpeas to bowl and mash with potato masher to desired consistency.
  2. Add remaining ingredients to bowl.
  3. Mix well.


I usually have my chickpea salad on hearty, grain bread with sliced tomato and lettuce, finished with my favorite wildbrine fermented red beet and cabbage kraut*for an added crunch.

You can also enjoy it in a lettuce wrap, or by itself with whole-wheat crackers, cucumber slices or endive leaves.


Happy Lunching!


Erin Pellegrin RD, LDN

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