By Compassion Over Killing staff



  • 14-oz can of chickpeas, drained and rinsed
  • ¼ cup vegan mayo
  • 2 tbsp hummus
  • 1 tbsp dijon or whole grain mustard
  • 2 celery ribs, diced
  • 1 small red onion diced
  • 3 medium carrots, shredded
  • Juice of one lemon
  • 2 tbsp sweet relish
  • ½ tsp sea salt
  • 1 tsp paprika
  • 1 tbsp dulse flakes
  • 2 sliced Persian cucumbers


  1. Place the chickpeas in mixing bowl and mash thoroughly with a fork
  2. Add shredded carrots and mix until evenly distributed with chickpeas.
  3. Add lemon juice, salt, paprika, and dulse flakes and stir throughout mixture.
  4. Mix in vegan mayo, hummus, mustard, celery, onion, and relish to complete the salad.
  5. Serve with sliced cucumbers, over toast with romaine lettuce, in a wrap, or with crackers.