1 can Chickpeas, drained & rinsed  

¼ cup pickle relish

1 tbsp. Dill

¼ Red onion, diced

2 Celery, diced

1 tbsp. Dijon mustard

1 tsp. Black pepper

1/4 cup Tahini

½ lemon,  juiced

1 tbsp. Maple syrup

2 tsp. Garlic Salt

2 tsp. Apple Cider Vinegar


  1. Mash chickpeas. Leave somewhat chunky.
  2. Add in rest of the ingredients and mix until chickpeas are coated in spices.
  3. Toast two pieces of bread and lay chickpea salad on bread. Add toppings like lettuce, tomato, and bean sprouts.

Kayla Jacob

Personal Chef

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