Smashed Chickpea Salad

If you’re looking for a super quick, heavenly lunch/dinner idea (that’s vegan, full of protein and flavour) try this out! I’ve been spreading this onto sandwiches or wraps…and even just eating it straight out of the bowl.


  • 1 15-ounce can chickpeas (a little less than 2 cups)
  • 1/4 cup sunflower seeds
  • 3 tbsp tahini
  • 1/2 tsp mustard
  • 1 tbsp maple syrup (or honey)
  • 1/4 cup red onion
  • 1 tbsp dried parsley (or experiment with fresh herbs)
  • salt and pepper to taste (and any other seasonings you prefer)
  • any veggies you have on hand (I used about 1/4 cup cucumber)


  • Drain and rinse the canned chickpeas (or cook them if using dried ones). Chop the red onion as well
  • Add chickpeas to a large bowl and smash with a fork or potato masher until you’ve reached your desired consistency (I like mine slightly chunky)
  • Add rest of ingredients to bowl and combine with a fork
  • Store in the fridge for about 3-4 days (if you can, make the night before because all the flavours really set in after the first day!)



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