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Crunchy Chickpea Salad

This smashed chickpea salad recipe is vegan and can be added to a sandwich or wrap or is great on its own. It's full of nutrients that are essential to healthy hormones.
Prep Time 15 minutes
Total Time 15 minutes


  • 2 cans chickpeas
  • 1/4 cup sunflower seeds
  • 1/4 cup parsley
  • 2 green onion stalks sliced (green part only)
  • 1 carrot diced
  • 1/2 bell pepper (any color) peeled and diced with seeds removed
  • 1 celery stalk diced
  • 3 tbsp avocado mayo vegan or regular
  • 1 tbsp dijon mustard
  • 1 tbsp hemp seeds
  • 1 lemon juice only
  • 1/2 tsp garlic powder
  • 1 pinch of cumin
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • dash of hot sauce optional


  • Chop the parsley, green onions, carrot, bell pepper and celery into tiny pieces (about the size of a pea). Add them to a medium to large size bowl.
  • Add the chickpeas and sunflower seeds to a blender or food processor and chop them slightly. You don't want them pureed, just broken up a bit and starting to soften up. It's better to have bigger chunks than turn them into liquid. Add the mixture to the bowl and mix all ingredients together. You can also use a potato masher but you will have bigger chunks of seeds.
  • Add the mayo, mustard, hemp seeds, lemon juice, garlic, cumin, salt, pepper and hot sauce (optional) and mix until all veggies are coated with the seasoning.