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Chickpea Veggie Dip/Salad

Servings: 6 Prep time: 20 min Cooking time: 0 min


  • 1 can garbanzo beans, drained and rinsed

  • 4 tbsp vegan mayo

  • 1 tbsp Dijon mustard

  • 1 tsp dried parsley

  • 1/2 tsp kosher salt

  • 1/2 ground black pepper

  • 1/2 tsp garlic powder

  • 1 tbsp dill pickles, finely diced

  • 1/4 cup yellow bell pepper, finely diced

  • 1/4 cup carrots, finely diced

  • 1/4 cup celery, finely diced

  • 1/2 tbsp fresh dill, chopped


  1. Add vegan mayo, Dijon mustard, parsley, salt, pepper, garlic powder, pickles, bell peppers, carrots, celery, and dill to a small bowl. Stir to combine.

  2. Place chickpeas in a food processor and chop until most of the chickpeas are finely minced, leaving some chunks. Place in the bowl with veggies. Stir to combine.

  3. If you prefer the dip/salad processed more, add everything to the food processor and blend to the desired consistency.

  4. Chill in the refrigerator for 1-2 hours so flavors develop.

  5. Serve with fresh veggies (radishes, carrots, celery, bell peppers, cucumbers, broccoli, cauliflower, snap peas, etc.), over lettuce, or whole grain crackers. Enjoy.

  • Leftovers: Keeps well for 3 to 4 days refrigerated.

  • Mayo: If you don’t have vegan mayo, use half light mayo and half plain low-fat Greek yogurt.

  • More Flavor: Add 2 tbsp of scallions.

Chickpea Veggie Dip
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