Chickpea Salad with Mint and Pistachios
Recipe Intro From mealswithmaggie

This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

This chickpea salad with pistachios and mint is a great vegetarian dish that’s full of protein and fiber for digestive support. It can be eaten in a sandwich, on crackers, in a lettuce wrap or out of the bowl. -@mealswithmaggie


Prep time 5mins
Serves or Makes: 4
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  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • 1/ 4 cup whole golden raisins
  • 1/ 4 cup diced red onions
  • 1/ 4 cup chopped pistachios
  • 2 stalks celery, diced
  • 2 tablespoons chopped mint
  • 3 tablespoons avocado mayonnaise
  • 1/ 2 large lemon, juiced


  • Step 1

    Add the chickpeas, celery, raisins and red onion to a large bowl. Toss to combine.

  • Step 2

    In a small bowl, whisk together avocado mayonnaise and lemon juice. Pour over the chickpeas and stir until evenly coated. Sprinkle fresh mint on top and refrigerate for 20 minutes.

  • Step 3

    Garnish with additional mint and pistachios.

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