This Chickpea Salad with Olives and Walnuts makes a delicious gluten-free and vegan lunch that's ready in minutes with only 5 ingredients plus salt and pepper to taste! Perfect on a sandwich or wrap, over greens or even as a cracker topper!
Add olives, walnuts and chopped shallot to the bowl of a food processor.
Pulse until finely chopped (approximately 10-15 times), scraping the sides as needed.
Add chickpeas and pulse approximately 7-10 more times until desired consistency is reached, again scraping the sides as needed. The consistency should be somewhat similar to tuna salad.
Transfer mixture to a bowl and stir in mayonnaise plus salt and pepper to taste.
Refrigerate until ready to eat.
*You can use any store-bought vegan mayo for this recipe. Use a soy-free mayo if needed. To lighten it up, you can try it with our homemade oil-free vegan mayo. If you are not vegan or avoiding eggs, feel free to use traditional mayonnaise.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Please note that nutrition information was calculated for the chickpea salad alone without any toppings or bread.