A bowl of tabouleh salad with a tomato in the background.

Mashed Chickpea Tabouleh Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Entree, Side
  • Cuisine: Vegan

This wonderfully light and fresh chickpea salad is a take on traditional couscous tabouleh. Serve as a light side salad, main dish or in a pita or wrap with hummus and falafel.



  • 1.5 cups cooked chickpeas (approx. 1 15 oz can)
  • 2/3 cup hemp seeds
  • 1 large or 2 small diced tomatoes (approx. 1 cup)
  • 1/2 diced red onion (approx. 1 cup)
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 1 cup finely chopped parsley
  • 2 tbsp tahini
  • 2 tbsp fresh lemon juice
  • sea salt to taste


  1. Place the chickpeas in a large bowl and use a masher or fork to mash into small pieces. Alternatively, make quick work of it and pulse them a few times in a food processor or blender.
  2. Add the rest of the ingredients to the bowl and mix well.

Keywords: grain-free, gluten-free, oil-free, spring, light, easy, quick