Apple Dill Chickpea Mash Recipe [vegan and gluten free]


This Apple Dill Chickpea Mash was the first recipe I tested from my cookbook, The Simple Vegan Kitchen, and I finally get to share it with you! It only takes 15 minutes to make and is a nourishing, balanced option that keeps well in the fridge. Plus, it’s a great option for easy meal prep ahead of a busy week! ✨

It’s packed with plant-based protein, fiber, fats and veggies to keep you satisfied. I love serving this in a wrap, on a sandwich, or with crackers. It’s also great on top of a salad or as a dip with veggies- thickly sliced bell peppers work great for this!

1 (19-oz [540-ml]) can
chickpeas, drained and rinsed
1 cup (101 g) diced celery, about 2 stalks
1 red bell pepper, diced
1/4 red onion, diced
1 apple, chopped (I used Gala)
3 tbsp (45 ml) vegan mayonnaise
1 tbsp (15 ml) Dijon mustard
2 tbsp (1 g) fresh dill, chopped
2 tbsp (30 ml) freshly squeezed lemon juice
1⁄2 tsp garlic powder
1⁄4 tsp salt, or to taste
1⁄4 tsp pepper, or to taste

Using a potato masher or the back of a fork, in a large bowl, mash the chickpeas until about three-quarters of the chickpeas are mashed and the rest are left whole. Add the celery, bell pepper, apple, mayonnaise, Dijon mustard, dill, lemon juice, garlic powder, salt and pepper to the bowl and stir them well to combine. Serve in a sandwich, wrap, open faced on toast or in a salad. Store leftovers in an airtight container in the fridge for 3 to 4 days.

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