- Dish type
- Bean salad
- Chickpea salad
This is a healthy and high fibre chickpea salad, combined with apple, walnuts, celery and onion, then tossed with a honey mustard dressing. For another variation, use 150g seedless grapes instead of the apple.
112 people made this
- 1 (400g) tin chickpeas, drained
- 60g chopped celery
- 1 tablespoon diced onion
- 1 apple, cored and chopped
- 30g chopped walnuts
- 4 tablespoons mayonnaise
- 1 tablespoon honey
- 1/2 teaspoon mustard
- 1/4 teaspoon lemon juice
- 1/2 iceberg lettuce - rinsed, dried and shredded
MethodPrep:10min ›Ready in:10min
- In a salad bowl, combine the chickpeas, celery, onion, apple or grapes and chopped nuts.
- Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
- Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.
Reviews & ratingsAverage global rating:(109)
Reviews in English (79)
It was absolutely delicious. The braeburn (is that how you spell it) apples perfectly complemented the slightly mustardy mayo and onions, I used spring onions straight out of the garden. Wonderful for a summer's day salad, which today is, in New Zealand.-11 Dec 2013
Lovely salad recipe. Made mine with apple, will try grapes next time. Also added 1 teaspoon of mustard (English) instead of 1/2 as it needed a bit more zing, just my opinion though. Thanks Dottie for such a lovely recipe.-22 Jul 2013
Easy, quick, and cheap to make, and tastes great! I had to tweak the recipe a bit due to not having some of the ingredients currently (used almonds instead of walnuts, and balsamic vinegar instead of lemon juice). Also used a heaped teaspoon of mustard to make it a bit stronger.-10 Jul 2017
Chickpea Salad Sandwich
A healthy, quick, and tasty meal that your whole family can enjoy is a Chickpea Salad Sandwich. Traditional chickpea salad is usually a vegetarian sandwich stuffed with thinly sliced, mashed up chickpeas (sometimes also with onions), spices, and different seasonings.
Some versions also add tuna to the mix. This sandwich can be served hot or cold, depending on your preferences.
You can use all types of nuts and spices to make your own special variation, or just use a store-bought chickpea salad dressing to jazz it up. Healthy chickpea salad is delicious and healthy on its own or as part of a wider diet.
If you’re on a tight budget, you can always cheat and use chickpea soup or chickpea flour for the sandwich. There are several different types of chickpea salad.
You can eat it with bread crumbs, sandwiches, pasta, veggie burgers, wraps, as a salad dressing, or as a snack. Classic chickpea salad is an extremely versatile vegetarian dish consisting of thinly sliced chickpeas, hummus, tomatoes, and other tasty ingredients.
It can be a delicious lunch or dinner and is always welcome at any vegetarian or vegan restaurant. Some variations on the classic include adding tahini, lemon juice, parsley, or cumin to the recipe.
A chickpea salad sandwich can be made using all types of chickpeas: red, green, indigo, chickpea mixed with cream, or baked to make it nutritionally pure. The possibilities are endless.
How to Make Honey Mustard Dressing
This creamy honey mustard dressing is incredibly simple to make and you probably already have everything you need to make it in your kitchen.
This better-than-storebought dressing uses real healthy ingredients so you can feel good about what you are eating. Here’s what you will need:
- Mustard plays a major role. We prefer to use creamy Dijon mustard for this, but whole grain or even regular yellow mustard will work in its place.
- Honey balances the tanginess of the mustard. We love using local raw honey.
- Apple cider vinegar marries the mustard and honey and turns this into a show-stopping salad dressing. When buying apple cider vinegar, we look for the bottles with “the mother” still in the bottle (like Braggs), since they have more flavor. Other kinds of vinegar can work here (like white wine vinegar), but we prefer apple cider vinegar for its flavor.
- Olive oil makes the dressing silky and luxurious. It also adds flavor.
- Fresh lemon juice is optional but highly recommended. It makes the dressing pop. I like to add the juice from one or two lemon wedges.
- Salt and fresh ground black pepper are a must.
We find that this dressing is creamy enough and does not need any additional ingredients. It amazing what happens when you whisk the mustard with olive oil and vinegar.
Just a few seconds of whisking turns the dressing into a single emulsified mixture. For a thicker or even creamier dressing whisk in a little sour cream or plain yogurt.
For more homemade salad dressings, take a look at our favorite Caesar salad dressing and this creamy homemade blue cheese dressing.
How Long Will The Dressing Last?
Here’s the great news, this easy homemade dressing lasts for weeks when stored in the fridge. We love storing it in a glass mason jar so that we can shake it before adding to salads or before using it as a dipping sauce.
There’s a jar of it in our fridge now ready to be used in our favorite dishes. Here are a few suggestions for how to use this easy honey mustard dressing (or vinaigrette):
Chickpea Salad in a Jar with Homemade Honey Mustard Dressing
Required FTC Disclosure: The beans used in this recipe were provided by Randall Beans and the original recipe creation was paid content for Randall Beans. This posting of the recipe on Babaganosh is not sponsored by Randall Beans - I am sharing it because I am a big fan of their products and of this recipe. 😉 This post contains affiliate links.
I must admit I skeptically eyed the whole "Mason Jar Salad" trend for a while. I am not sure why to be exact - maybe I just didn't realize how handy it is to have salad in a jar?
I bring my lunch in to work almost every day, and it is often salad anyway. For months I watched my friend bring in salads in a jar to work and yet continued to bring in my 2 separate containers every day - one with the salad, and one with the dressing. Of course, the little dressing container often spilled in my lunch bag and made a mess, and yet it still took me months to finally try this Salad in a Jar thing. What can I say, sometimes I am not the quickest to catch on. 🙂
But I am a convert now! I love being able to prep a few lunches on a Sunday night, and to only bring in 1 container to work. I also love the versatility of salad in a jar - any salad vegetables and salad mix-ins work great! I've been hooked on this chickpea salad that I created for Randall Beans because chickpeas are filling, healthy, full of fiber, and super delicious. I've been known to throw in some chicken breast or quinoa for a bit of extra protein, but most days the veggies + chickpeas are enough for an awesome lunch.
I've also been addicted to this homemade Honey Mustard Dressing - it tastes so good and is so simple to make - just 4 ingredients and no need to remember the ratios because you just mix together equal amounts of everything and stir. I usually make enough dressing to last me for a few days and store it in the fridge when I don't use it for jarred salads.
For this recipe I used the 24 oz Randall Bean jars to make the salads, but any
24 oz mason jar or regular jar will work. I keep a plate and forks at work anyway to minimize plastic/paper waste, so it is super easy to dump the salad onto a plate during lunch.
Anyway, if you ever need a portable lunch and a great way to make your salad look super appetizing (just look at all the colorful layers in the jar!), you should definitely try the Salad in a Jar thing if you haven't yet. and I suggest you start with the recipe below. 😉 And definitely don't skip the homemade honey mustard dressing!
Roasted Chickpea and Cauliflower Salad with Honey Mustard Chicken, Apples, and Avocado
Greetings from Kyle, NC! Don’t know where that is? Neither did I. Let’s just say I’m 45 minutes away from the nearest sign of life or cell phone service, tucked away in some mountain cabin with a group of friends and our dogs. Last night was the latest I’ve stayed up this side of 25, and this morning feels like my organs are on strike from too much boxed wine and cheap beer. As the resident foodie, I know I can be out of place at these kinds of things, (burgers and hot dogs AGAIN?). It is likely that I will not encounter one vegetable this whole trip, but man my body is craving some goodness right now. I suppose writing and reminiscing about my healthy, energizing chickpea and cauliflower salad I meal prepped for lunches earlier in the week is the closest I’ll get to nutrition this weekend.
I saw the vegan version of this salad a week or two ago on Pinch of Yum and knew I had to try and make it for healthy lunches. When push came to shove, I ended up adding chicken so I could stay full and energized throughout my whole work day, and nixed the shallot/onion option because I would like people to actually talk to me at work.
This turned out to be majorly easy to make, and a delight to eat every day. The cauliflower “rice” is as low maintenance as cauliflower rice gets: you just whiz it in a food processor or blender and season it. No cooking required, (and honestly, it wouldn’t be office-friendly if we had). The chicken gets tossed in the salad dressing and roasted on a sheet pan next to the chickpeas. One pan, boom done. Just chop up some apples, avocados, and herbs, and you’ve got yourself a power-packed, low-carb lunch option.
This is a totally delicious salad on its own, but if you’re like me and want to use it for meal prepped lunches, here are some tips:
Crispy Spiced Chickpea Salad with Honey-Mustard Vinaigrette
Nearly six weeks have passed since I decided to add CrossFit classes to my weekly mix of workouts. Though I can tell I'm getting stronger, I admit, most of the time, it's still quite humbling.
Last week, the building's big doors were open as the puppies, and I pulled into the parking lot, a line of rowing machines waiting outside. On the board? Three sets (as fast we could!) 5000 meters/ rest / 2500 meters / rest / 1000 meters / rest. Yikes ..
I managed to keep pace for a while, about halfway through, deciding 5000 meters is one heck of a long way. I glanced side to side
“Oh my gosh, look at her go! She used to run marathons no wonder she's in better shape. He's a firefighter, of course, don't they work out all of the time?
The first interval, over. Me? Last place. I rest
A few minutes later? Back on the rower, this time I've psyched myself up.
“OK, you're going to keep up with the woman who finished just before you. Please, she's at least ten years older. You've got this!
Huh, maybe I didn't eat enough for breakfast or stayed up way too late. Didn't she say she's been doing this for a while?
A few minutes later, the second interval .. over.
We begin one last time — the final minutes of class. I'm exhausted and teetering on wobbly legs.
No more stories I'm telling myself, no more comparisons, no more worrying about someone else and remembering instead, my definition of success. I get to be here, right now, outside on this beautiful 80-degree day in March.
I'm only going to focus on
“What am I capable of doing, at this very moment? Not them, but for me.”
Turns out, coming in last can still equate to a personal best. My pace was far better than it had been in the two prior rounds. Mental energy given to winning, or competing was simply a distraction from the task at hand. Success instead defined as being present in the moment and giving it what I had
A good reminder for my days, my writing, weight, and my work. There will always be people ahead of me, or sometimes behind. The reality is, it doesn't matter. Every day I go back, I still might be last, and when I walk through the door, my only concern is going to be on what I can give
Turns out, it's always more than I think
With Spaghetti Saturday coming up this weekend, I've been testing recipes. Certainly, we'll be adding a new kind of meatball, though I thought it would be fun to include a salad as well.
From America's Test Kitchen, a vegetarian spin on the classic flavors of caramelized onions, smoky bacon, and creamy mustard dressing. The chickpeas browned into a toasty crisp, before being tossed with seasonings. Crushing some ensures they'll cling to the lettuce.
A scant teaspoon of Vegenaise (a vegan substitute for mayo) is whisked with a combination of honey, whole-grain mustard, and apple cider vinegar, to give a vinaigrette that's creamy, yet not so heavy it weighs down the salad greens.
Charring sliced red onions under the broiler brings out their sweetness and adds an extra layer of smoke to this hearty and delicious salad.
ps: Make a double batch of the crispy spiced chickpeas. They make great snacks on their own!
Honey Mustard Chickpea Farro Salad for Two
I’m here to save you from a lunch-routine rut with colorful, flavorful Honey Mustard Chickpea Farro Salads! These come together in less than 20 minutes and can easily become your favorite simple, tasty, and nourishing weekday lunch.
- ½ cups Uncooked Farro
- 1 cup Filtered Water
- 2 cups Organic Curly Kale
- ½ Lemon, Juiced
- 2 teaspoons Extra Virgin Olive Oil
- 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
- 2 whole Large Organic Carrots, Peeled And Chopped Into Thin Discs
- ½ whole Ripe Avocado
- ¼ cups Finely Diced Red Onion
- Sea Salt And Cracked Black Pepper
- Fresh Chopped Cilantro, For Garnish
- Crushed Red Pepper Flakes, For Garnish (optional)
- FOR THE DRESSING:
- 2 Tablespoons Brown Mustard
- 2 Tablespoons Raw Honey
- 1 Tablespoon Extra Virgin Olive Oil
- 2 teaspoons White Wine Vinegar
- 1 teaspoon Sea Salt
Cook the farro. In a small saucepan, stir the farro with filtered water and bring to a boil. Reduce to a simmer, cover, and cook for 10–12 minutes, stirring occasionally. Uncover, stir, and reduce heat to low. Continue cooking until liquid has evaporated the grains will double in size and may be. Remove from heat and set aside.
Assemble the bowls. Divide kale evenly between bowls and drizzle each portion with lemon juice and 1 teaspoon extra virgin olive oil. Massage the lemon and oil into the kale leaves until they soften and turn a bright green color. Divide chickpeas evenly between the bowls, followed by carrots, avocado, and red onion.
In a small bowl, prepare dressing. Whisk brown mustard, raw honey, extra virgin olive oil, white wine vinegar, and sea salt until smooth. Drizzle evenly over the salad bowls, and then top with sea salt and pepper, fresh chopped cilantro, and crushed red pepper (if using).
Serve immediately, or pack in airtight containers and store in the fridge for up to 1 week until you’re ready to eat them. They make perfect weekday lunches!
Special Diets and Swaps
I typically use a combination of mustard and mayo for my mashed chickpea salad but you can also use vegan mayo or hummus to keep things entirely plant based an vegan-friendly.
Greek yogurt and mashed avocado can also make a pretty tasty swap for the mayonnaise if desired. Have fun with it and let your taste buds be your guide!
You can also mix and match the veggies added. This time around I went with scallions, celery, and carrot. Red bell pepper, sprouts, pickles, and onion also make tasty additions.
This recipe features sliced almonds but I have also made this chickpea salad with chopped walnuts, pecans, and even sunflower seeds. All options are delicious!
Balsamic-Glazed Chickpeas and Mustard Greens
If necessity is the mother of invention, hunger is the mother of new recipes. Well, hunger, laziness, and a sadly depleted refrigerator.
On a recent Sunday, I was out of everything I would normally eat for lunch–no lettuce, no spinach, no cabbage, nothing fresh and green and salad-worthy. I was also sadly lacking the desire to run to the store to get any of these items because that would take a lazy Sunday and turn it into a shopping Sunday, and who wants that? So I checked to see what green vegetables I did have in the house and found only mustard greens.
Mustard greens. Until recently I thought I didn’t like them. Just the name “mustard” convinced me, erroneously I now see, that these greens were more bitter than collards and turnips (which, truth be told, I only started liking within the past five years). But a few months ago, my mother persuaded me to give them a chance. She described them, her personal favorite green, as milder than collards.
And she was right. More peppery than other greens–they get that from their mustard lineage–they lack the somewhat cabbagey taste of collards. I find they cook more quickly than collards, too, which made them perfect for a quick-fix lunch for two on a slow, summer Sunday. With some sweet red onion, cooked chickpeas, and a reduced balsamic dressing, they quickly became a complete, light meal.
How to Make Crispy Chickpeas in the Oven
Making roasted chickpeas is pretty simple — start with cooked garbanzo beans (chickpeas) and roast in a hot oven until crisp. Then toss them with whatever spices or seasonings you love. In this recipe, we use honey, cinnamon, and some sea salt.
You could just as easily make them more savory and replace the honey and cinnamon with your favorite spice blend. A version using our taco seasoning or homemade chili powder is on our list to make next.
As far as the beans go, you can used home cooked or canned for this recipe. If you plan to cook your own, take a look at our straight-forward tutorial for cooking dried chickpeas three ways. We even show you how to do it in a slow cooker. If you plan to use canned beans, make sure you drain and rinse them before making the recipe.
Four Secrets for the Crispiest, Crunchiest Chickpeas
Once you have the chickpeas, you can move onto roasting them. There are four secrets to making the crunchiest chickpea snack:
Tip #1: Pat and air dry. For the crispiest result the beans must be a dry as possible before roasting. Pat the beans dry, and then leave them out to air dry for about an hour.
Tip #2: Roast them plain. Once the beans are dry, roast them without any oil or seasonings until crisp. This way, they dry out as much as possible in the oven without turning greasy.
Tip # 3: Season at the end. When the chickpeas are roasted and crisp, toss them with whatever seasonings you plan on using. We use olive oil, honey, cinnamon, and salt. When they are coated, slide the pan back into the oven for 5 to 10 minutes, or until the honey caramelizes onto the beans.
Tip #4: Let the beans cool in the oven. Just to make sure we’ve gotten rid of as much moisture as possible, when the beans are done, turn the oven off, open the door, and then allow them to cool down.
It’s hard to stop once you start munching on these so get ready to make another batch. We love this easy roasted chickpea snack and cannot wait to make more batches soon.