Chunky Chickpea Spread

This delicious spread is fiber filled to boot. Makes for a perfect on the go meal.


1/2 cup celery diced small
1/4 cup red onion diced small
1 15oz can garbanzo beans rinsed and drained
1/4 cup mayonnaise low fat
1 tablespoon mustard
1/4 teaspoon celery salt or salt to taste
2 tablespoons pickle relish


Rinse and drain a can of garbanzo/chickpea beans. Add beans to food processor and pulse until you reach a chunky consistency. Dice onion and toss in a bowl. Add the chickpeas and rest of ingredients and mix well. Serve on a slice of whole wheat bread with two large slices of tomato and 1 outer romaine lettuce leaf, stem removed, and folded.

Spread will last in the refrigerator for up to 4 days if stored in an airtight container.


  • Use vegan mayo to make this recipe vegan.
  • Serve with gluten free bread if you are sensitive to gluten.

Nutritional data

Yield: 4 Servings
Serving Size: 1/2 cup
Calories 110 | Fat 2g| Sodium 490mg | Total Carbs 21g | Dietary Fiber 5g | Protein 5g

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