Chickpea Salad. {Vegan} {Gluten Free}


If you love tuna or chicken salad as a sandwich or on a bed of greens you’re going to need to try this one asap!  I actually came up with an idea for this salad while running my half marathon on Sunday.  I had two products that I really wanted to combine together both from Maille and I bamm! this came to me around mile 7.  I whipped this up and have eaten probably half of it already.  I needed to put it away to stop.  I’m going to serve this tonight to my husband on a bed of mixed field greens which will make a lovely dinner.  I had some on gluten free crackers for lunch.  And admittedly, I ate some straight out of the bowl too!  Pathetic, I admit.  But packed with protein and flavor.  So good!


1 -14 ounce can of chickpeas, drained and rinsed well
3 carrots, peeled and diced
2 celery stalks, diced
2 spring onions, tip diced off then chopped finely
2 tablespoons of sunflower seeds
15 Maille cornichons or gherkin (small pickles)
1 teaspoon of smoked paprika
Pinch of salt
Freshly ground pepper

1/4 cup of cashew cream – or hummus
2-3 tablespoons of water
3 tablespoons of Maille Dijon mustard (I used horseradish)

In large bowl, combine all of the ingredients through ground pepper.  In a separate bowl, blend together the cashew cream or hummus and the Dijon.  Whisk until combined.  Then add it to the chickpea mixture.  If the salad dressing seems a bit too thick, add a few tablespoons of water to loosen it up and thin it out.  Stir until well combined.  Serve immediately or refrigerate until needed.  You can serve this on greens for a salad, on a sandwich, or as I did, eat it straight up with some crackers.

Perfect for brunch, girl’s lunches, parties, picnics etc.




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— Knead to Cook


  1. Beverley says:

    Great looking recipe with fresh colourful ingredients. I do some of my cupcake thinking when I’m at the gym! have a great weekend and way to go on the marathon xoxo

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