Description
A refreshing and protein-packed Vegan Garbanzo Bean Salad, combining creamy mashed chickpeas with fresh vegetables and flavorful spices. This no-cook salad is perfect for a quick lunch or a healthy side dish.
Ingredients
Scale
Salad Ingredients
- 2 (15-ounce) cans of garbanzo beans, drained and rinsed
- 1 medium red bell pepper, diced
- 1 large tomato, diced
- 2 ribs of celery, diced
- 1 dill pickle, diced
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 tablespoon yellow mustard
Instructions
- Mash the garbanzo beans: In a medium bowl, use a fork or potato masher to mash the garbanzo beans until smooth but still slightly chunky for texture.
- Add vegetables and seasonings: Add the diced red bell pepper, tomato, celery, and dill pickle to the mashed beans. Sprinkle in the garlic powder, onion powder, salt, and paprika.
- Mix thoroughly: Add the yellow mustard and mix all ingredients together until well combined and evenly distributed.
Notes
- For extra flavor, chill the salad for at least 30 minutes before serving to allow the spices to meld.
- Use fresh garlic or onion powder to enhance the taste if preferred.
- Swap the dill pickle for capers for a different tangy kick.
- This salad can be served as a sandwich filling, on top of greens, or as a dip with crackers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Keywords: Vegan Garbanzo Bean Salad, Chickpea Salad, No-Cook Vegan Salad, Healthy Vegan Lunch, Plant-Based Protein Salad
