Vegan Chickpea Salad

Smashed Chickpea Salad on Crunchy Rice Cakes

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
Keyword chickpea salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 (2 rice cakes with 1/2 cup salad)
Calories 220kcal
Author Marisa Moore, RDN


  • 8 brown rice cakes
  • 1- 15 oz. can low sodium chickpeas, rinsed and drained (or 1 3/4 cup cooked)
  • 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 extra virgin olive oil
  • ¼ cup chopped fresh flat leaf parsley
  • salt and pepper to taste


  • In a medium bowl, toss the garbanzo beans, bell pepper, olives, garlic, and onion. 
  • 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.
  • Portion the chickpea salad evenly onto the rice cakes (about ¼ cup each). Serve. 


Recipe by Marisa Moore, RDN. All rights reserved.


Calories: 220kcal