Smashed Chickpea Salad Recipe

This salad is amazing on it’s own, on top of your favourite gluten-free or sprouted grain bread, or on crackers. But because it is so hearty it pairs together so nicely with collard leaf wraps! Today I had it on my fave organic rye bread.

Smashed Chickpea Salad


  • 1 can chickpeas drained
  • 1 large stalk celery, diced
  • 1/4 cup green onions, chopped
  • 2 Tbsp stone ground mustard
  • 4-5 Tbsp Vegan Mayo ( I attempted to make my own using this recipe)
  • 1 large garlic clove, minced
  • 1 Tbsp raw sunflower seeds
  • Himalayan Salt + Pepper- to taste
  • Pinch of paprika, to garnish


  1.        Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork or potato masher.
  2.        Add the remaining ingredients and mix thoroughly. Add more mayo if you want it more creamy.
  3.        Serve & savour every bite, and if there is any left, store in an airtight container in the fridge for up to 1 week.



 Love Light & Chickpeas,

Janine ♥