Chickpea Salad

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I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am

entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated

with the contest. I was not compensated for my time.


Growing up, my mom often made egg salad sandwiches. I would turn my nose in disgust from the smell of the hard-boiled eggs. This recipe is an excellent alternative with none of the dietary cholesterol. I opted for spicy pickle chips and spicy mustard to give this recipe a little kick, but don’t let the ingredients fool you – this recipe is not spicy.

I loved pairing this recipe with Breton’s Original Crackers because they’re so light and really savory. On they’re own, they make a great pair with most snacks or appetizers. This is an excellent recipe to make as an appetizer for a party, for a light snack, or to make a meal out of. Just sandwich this salad between 2 slices of your favorite toasted bread and voilà! What I’m trying to say is – it’s highly versatile. 



  1. Drain and rinse chickpeas (save the liquid and make some cookies if you feel like it!)
  2. In a mixing bowl, add chickpeas and mash with a potato masher until only a few whole beans remain (see picture)
  3. Chop onion and add to bowl
  4. Chop pickles and add to bowl
  5. Add mayo, mustard, dill, salt, and pepper
  6. Mix to combine ingredients
  7. Top each cracker with 1-2 tbsp of mix or layer it on your favorite toasted bread

Give this recipe a try! Let me know if you decided to make it as an app, snack, or sandwich.



  1. Ahh so clever to swap in chickpeas for the eggs in egg salad – totally going to try this!

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