Chickpea Salad with Creamy Lemon Garlic and Herb Dressing

A zesty twist on one of our favorite go-to meals!  We make our own mayonnaise using this recipe.  For a more “tuna-salad-y” version, check out our other chickpea salad recipe.  

Chickpea Salad with Creamy Lemon Garlic and Herb Dressing

Zesty, filling, and fresh!

Servings 3
Author Mae Tipple


  • 3 cups chickpeas two 15 oz cans
  • ½ cup minced celery
  • ½ cup chopped green onion
  • ¼ cup plus 2 tbs cooked brown rice preferably leftover from the day before
  • ¼ cup plus 1 tbs fresh minced parsley
  • Lettuce and tomatoes for serving


  • ½ cup vegan mayonnaise
  • ½ cup lemon juice
  • 4 - 6 cloves of garlic depending on size and taste preference, pressed or minced
  • 2 tbs stone ground mustard
  • 1 tsp Italian seasoning
  • 1 tsp black pepper
  • ½ tsp salt


  1. Mash the chickpeas - pulse in a food processor or use a potato masher. Some whole chickpeas are ok. Combine the mashed chickpeas, celery, onion, brown rice, and parsley in a large bowl. Set aside while you make the dressing.
  2. Combine all dressing ingredients and mix well - we use an immersion blender. You could use a regular blender, a whisk, or shake it in a jar with a lid. Stir ¼ cup of the dressing into the chickpea mixture. Add more if desired.
  3. To assemble the salad, create a bed of lettuce in your plate or bowl. Top with the chickpea salad, then chopped tomatoes, then more dressing. Enjoy!