Smashed Chickpea Salad on Crispy Rice Cakes

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This vegan chickpea salad is an easy, healthy lunch idea that will be your new favorite! Smashed for maximum flavor and meal-prep friendly this one is lunchbox ready.

Vegan Chickpea Salad

This post is sponsored by Sprouts Farmers Market.

I shared this recipe last night with 60+ friends at the new Sprouts in Decatur. The theme for my demo was “Plant Based Tastes Great.” That’s a big promise to fill but I was up for the challenge. Thankfully, this vegan chickpea salad was a hit with the crowd so I couldn’t wait to share it with you!

In this healthy eating game, flavor is a major player. No matter how nutritious a dish might be, if it doesn’t taste good, it’s not getting any play. Point. Blank. Period. Well, this vegan chickpea salad is a winner.

Why Smashed? Smashing the chickpeas not only keeps them from rolling all over the place but crushing them with the onion, garlic, and peppers help distribute the flavors throughout the salad. Plus it’s a fun way to do meal prep in one bowl!

Smashed Chickpea Salad

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Vegan Chickpea Salad

So you might be thinking… rice cakes? Really? As a registered dietitian nutritionist, I’ve spent years helping people realize that a healthy diet doesn’t have to mean rice cakes and celery every day. In fact, I’d written them off. However, when I discovered Sprouts’ Brown Rice Cakes, I started thinking of the many new ways rice cakes could be part of a healthy diet. They make a fun and crunchy base for this chickpea salad and keep the meal gluten-free. So yeah, I guess I’m reinventing rice cakes with this one.

Vegan Chickpea Salad

Try this recipe and let me know what you think. You can play around with the ingredients based on what you have in the kitchen. If you don’t have fresh lemon, try red wine vinegar. No parsley, sub in any fresh herbs you have on hand.

It’s clear that I’m a bit of chickpea fanatic. I’m not ashamed. I could eat chickpeas almost any kind of way but this one is now on my list of all time favorites. I hope you enjoy it too!

Smashed Chickpea Salad on Crunchy Rice Cakes
Prep Time
10 mins
Total Time
10 mins

This vegan chickpea salad is an easy, healthy lunch idea that will be your new favorite! Smashed for maximum flavor and meal-prep friendly this one is lunchbox ready.

Course: Entree, Main Course
Cuisine: American, Mediterranean
Servings: 4 (2 rice cakes with 1/2 cup salad)
Calories: 220 kcal
Author: Marisa
  • 8 Sprouts Organic Lightly Salted Brown Rice Cakes
  • 1- 15 oz. can Sprouts Low Sodium Garbanzo beans, rinsed and drained
  • ½ small red bell pepper, diced small
  • ½ small red onion, diced small
  • 2 tbsp pitted Kalamata olives, diced small
  • 2 garlic cloves, minced
  • 1 small lemon, juiced
  • 2 tbsp Sprouts Extra Virgin Olive Oil
  • ¼ cup chopped fresh flat leaf parsley
  • Salt and pepper to taste
  1. In a medium bowl, toss the garbanzo beans, bell pepper, olives, garlic, and onion. 

  2. Using a potato masher or back of a fork, mash the mixture leaving it chunky. Stir in the lemon juice, olive oil, salt, and pepper. Sprinkle with parsley.

  3. Portion the chickpea salad evenly onto the rice cakes (about ¼ cup each). Serve. 

Recipe Notes

Recipe by Marisa Moore, RDN

Nutrition Facts
Smashed Chickpea Salad on Crunchy Rice Cakes
Amount Per Serving
Calories 220
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments on Smashed Chickpea Salad on Crispy Rice Cakes

  1. Jessica @ Nutritioulicious
    March 2, 2017 at 1:59 PM (2 years ago)
    I am totally with you that if something doesn't taste good, it doesn't matter how good for you it is! This sure does look tasty though! I can't pack meat for my girls' lunches so I'm always coming up with new vegetarian options. I've made a few chickpea salads before, but definitely going to give this one a try. The one issue I always have is that when I mash the canned chickpeas, the skin comes off, and isn't the most appetizing. What do you do to prevent that? Reply
    • Marisa
      March 2, 2017 at 3:30 PM (2 years ago)
      Yes. The skins do come off. It doesn't bother me but I can see it being an issue for kids. When I made this for a crowd, I took an extra step to remove most of the skins. I put the rinsed and drained chickpeas between two clean cloth napkins and rolled them around. The skins slipped right off. I find that this step also helps make a smoother, more creamy hummus too. Reply
      • Jessica @ Nutritioulicious
        March 6, 2017 at 1:00 PM (2 years ago)
        I've done the same in the past, it's just sort of a pain and takes more time, lol! Guess I'll see if the kids will eat it w/ the skins still on and if not we'll try again. Thanks Marisa! Reply

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  1. […] instead of rice cakes, I used blue tortilla chips with my dish. Click here to get Marisa’s recipe and here to get the hours and details of the new SPROUTS store […]

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