This flavorful, Crunchy Smashed Chickpea Salad is the perfect Plant-Based Whole30 lunch. It’s refreshing, packs up easily, and keeps nicely in the fridge. Make a big batch of the chickpea mixture and eat it all week long with fresh veggies, apple slices, and avocado for a fast, tasty, versatile protein.

Looking for more fresh, delicious lunch ideas? Try our Lentil Salad or Quick Tofu and Mushroom Zoodle Soup recipes.

Crunchy Smashed Chickpea Salad: A Plant-Based Whole30 Recipe

Crunchy Smashed Chickpea Salad
Photo Credit: Ellie Yamanaka
Crunchy Smashed Chickpea Salad

Crunchy Smashed Chickpea Salad

4.14 from 30 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 3


  • 2 (15-oz) cans chickpeas ,drained
  • ½ cup finely chopped apple
  • ½ cup finely chopped celery
  • ½ cup chopped walnuts or pecans
  • cup Whole30 Plant-Based mayo
  • 1 tbsp fresh lemon juice
  • 2 tsps Whole30-compatible Dijon mustard
  • 1 tbsp chopped chives
  • 2 tsps fresh dill
  • ½ tsp coarse salt
  • ½ tsp freshly ground black pepper
  • Endive leaves, bibb lettuce leaves, or salad greens
  • Avocado slices


  • In a large bowl, roughly mash the chickpeas with a fork or potato masher. Add the apple, celery, and nuts.
  • In a small bowl, stir together the mayonnaise, lemon juice, mustard, chives, dill, salt, and black pepper. Add to the chickpea mixture and stir to combine. Chill, covered, for 1 hour or serve at room temperature. Spoon the salad into lettuce leaves or onto salad greens and serve with avocado slices.
Keyword Plant-based
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