Chickpea Salad

Clea Grady

Prep Time: 10M
Serves: 2

There's more where this came from!


  1. 1 x can of chickpeas
  2. 1 x carrot (large) grated
  3. 2 x stalks of spring onion, finely chopped
  4. Half a small red onion, finely chopped
  5. 2/3 big gherkins, chopped
  6. Vegan mayo
  7. Japanese Ume Plum Seasoning (just a few shakes… I use the Clearspring brand)
  8. Salt and cracked pepper to taste

Looking for a replacement filling for tuna sandwiches? Then look no further. This will totally hit the spot. And if you’re not a sandwich fan, then this is also just great on it’s own. Ideal for packed lunches, or alongside other salads at dinner.


Special thanks to Victoria Harley for the image:


  • Wash and drain the chickpeas and pour into a good sized bowl
  • Add all other veggie ingredients to the bowl and mix well
  • Add a good squirt of mayo and mix. You may wish to add more after mixing – it really is a case of personal taste
  • Add a couple of shakes of the plum seasoning, and salt and pepper to taste
  • Mix well
  • Serve on its own, or between slices of crusty bread or sliced bread toast… Add lettuce or rocket, tomato, even a slice of cheese if you feel like it 🙂

This should last in the fridge for a day or two… Mine is usually all gone by the next day at the latest!


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