Easy Chickpea Salad

bagel with chickpea salad on it with sprouts and pepper.

5 from 4 reviews

Easy, quick lunch or dinner Chickpea Salad made with homemade or canned chickpeas.



For the dried garbanzo beans (see note if using canned garbanzo beans)

  • 1 pound dried chickpeas (aka garbanzo beans), rinsed and sorted
  • 68 cups water (enough to cover the beans by about 2 inches)

For the Chickpea Salad

  • 3 cups of cooked chickpeas, strained and rinsed (see note if using canned)
  • ¼ cup mayo
  • ¼ cup yogurt
  • 23 tablespoons sriracha or chili garlic sauce
  • Juice of half a lemon (1 ½ – 2 tablespoons)
  • 2 garlic cloves, minced
  • Kosher salt
  • Fresh cracked pepper

For the avocado

  • Avocado (1 – 2 depending on how many people you’re serving)
  • Squeeze of fresh lemon juice
  • Kosher salt
  • Fresh cracked pepper

For serving

  • Toasted bagel
  • Everything bagel seasoning
  • Sprouts
  • Crunchy roasted chickpeas, crushed


For the garbanzo beans/chickpeas

  1. Place beans and water into the pressure cooker pot.  
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 40 minutes (this cook time will make them slightly firm, perfect for salads and homemade roasted chickpeas).
  3. When cooking is complete, use a natural release.

For the chickpea salad bagel

  1. For the chickpea salad: Add chickpea salad ingredients to a food processor.  Pulse until ingredients are combined, but still chunky – we want texture, not a puree.  Taste and season with extra salt, pepper, or lemon juice as needed.
  2. For the avocado:  Lightly mash the avocado in a small bowl, keep it on the chunky side.  Stir in lemon juice, salt, and pepper to taste.
  3. For serving:  Lightly toast a whole wheat bagel.  Spread each half with the avocado mash then top that with the chickpea salad.  Sprinkle with Everything Bagel Seasoning (or an extra pinch of salt and cracked black pepper).  Top with sprouts and crushed roasted chickpeas.  Serve immediately.


  • 1 pound of homemade garbanzo beans/chickpeas is more than you’ll need for this recipe.  Refrigerate leftovers in a little bit of the cooking liquid or freeze for up to 3 months. 
  • Two 14 ounce cans of garbanzo beans can be used in place of homemade.
  • The chickpea salad should still have plenty of texture, avoid processing it until it’s a puree.
  • If you don’t have Everything Bagel Seasoning, just add a pinch of salt and fresh cracked pepper.
  • The sprouts and crushed roasted chickpeas are incredible garnishes, but can be omitted if you don’t have them on hand.  
  • The avocado can be sliced and layered on top of the chickpea salad if preferred.
  • Nutrition facts are for the chickpeas salad only.

Keywords: chickpea salad, easy dinner, chickpea salad sandwich