SMASHED Chickpea Salad with Nuts and Berries

An EASY recipe that I reminds me of a salad I made at my very first real job, LC's Deli in Louisville, KY. The deli no longer exists, but the memory of their Walnut Chicken Salad still lingers in my brain. Actually, all their food does, as it was awesome! Being vegetarian now, I created this version of it, which is very similar to the one I used to make at the deli.

Servings: 6-8


  • Two 15.5 oz (or comparable size) cans of chickpeas, rinsed and drained
  • 2 cups red grapes, rinsed
  • 1 cup chopped walnuts
  • 1/2 cup mayo (I used Sir Kensington's Fabanaise, a vegan mayo)
  • 1/2 teaspoon salt


  1. Place chickpeas in a large mixing bowl. Use a fork to smash them. No need to smash every single one; just the majority. (See the photo below for a good idea on what they should look like after smashing).
  2. Halve the grapes with a knife. Add them to the smashed chickpeas.
  3. Add walnuts, mayo and salt to the grape and chickpea mixture.
  4. Lightly mix until all ingredients are incorporated.
  5. Serve with crackers, on a sandwich, on a bagel, or with my favorite, Nut-Thins!

Tips and Tricks:

  • Tailor this salad to fit your tastes. See what other combinations you can come up with! Add in a different fruit, like blueberries or cranberries in lieu of the grapes. Or, try a green grape instead of red. Add almond slivers instead of walnuts. The possibilities are endless!
  • Did you know that a grape is scientifically a berry, but a strawberry is not? Mind-blown! Check out this article to learn more!

Did you make this recipe? Leave me a comment below! I love to hear how people made my recipes their own! Or, post it to social media and tag it #carolynsdailydishes

 Smashed Chickpeas, Photo by Carolyn J. Braden

Smashed Chickpeas, Photo by Carolyn J. Braden

 Food prepared and photographed by Carolyn J. Braden

Food prepared and photographed by Carolyn J. Braden