Lentil Chickpea Salad

Source: Modified from recipe by Brittany Tack of the blog “I Love Vegan”.


  • One (1) 15.5 oz. can or two (2) cups canned chickpeas, drained and rinsed.

  • Two (2) cups cooked split red lentils, thoroughly drained and cooled.

  • One (1) celery rib, finely chopped.

  • 1/2 red or green bell pepper, seeded and finely chopped.

  • A few (1–3) medium-sized dill pickles, finely chopped.

  • Approximately 3 Tbsp vegan mayo such as “Just Mayo” brand, Chiptole or Sriracha flavored.

  • Ground black pepper, to taste.

  • Optional: 2 – 3 green onions, finely chopped.

  • Optional: shredded carrots.

  • Optional: a few drops of Sriracha sauce, for added zing.


In a bowl, lightly mash chickpeas with a fork. Add remaining ingredients. Blend a third to a half of the
mixture in a food processor. Add back into original mixture. Chill salad for 3 hours or more.

Notes from Joan

  • This recipe is a great alternative to traditional egg or chicken salad.

  • It may be served cold a variety of ways: stuffed in a bell pepper half, stuffed in a wrap, in a sandwich with your favorite bread, rolled in a lettuce leaf, on crackers or alone.

  • Mashed ripe avocado, which provides healthy dietary fat, may be used to replace in part or whole the vegan mayo.

  • Any type of chopped olive also may be added which provides healthy dietary fat.

  • This recipe contains plenty of fiber and plant protein.

  • Modify the moisture content to personal preference by adjusting mayo amount.


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