Chickpea Salad

This chickpea salad makes a super easy, protein-packed lunch or snack. Use canned chickpeas if you're in a hurry, or dried if you have time to soak them overnight. A drizzle of Umami Bomb puts the flavour over the top!

Prep Time: 15 minutes 


  • 1.5 cups of canned chickpeas (drained and rinsed) 
  • 2 garlic cloves, roughly chopped
  • 1/4 cup tahini
  • 1 lemon (zest and juice)
  • 1/4 cup vegan mayo
  • 2 stalks of celery, diced
  • 1/4 red onion, diced
  • 1 large pickle, diced
  • Salt and pepper to taste
  • Pinch of cumin and paprika (optional)


    1. Pulse half of the chickpeas, garlic tahini, lemon juice and zest, mayo, and spices in a food processor until smooth.
    2. Combine the smooth chickpea mixture with the diced veggies and the rest of the whole chickpeas.
    3. Cool the mixture in the fridge for at least one hour.
    4. Serve as sandwiches with your favourite toppings or on a warmed tortilla (as pictured) and top with Umami Bomb.