February 3, 2022

Crunchy Smashed Chickpea Salad

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

Prep Time 15 minutes
Total Time 15 minutes


  • 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.

Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.