Lunchbox Chickpea Salad Pockets


Tasty, easy, and healthy lunchbox staple, ready in under 10 minutes. A quick way to get some goodness into the kiddies now they are back to school.


Preparation Time – 10 minutes

Servings – 4 – 6


  • 2 cans of chickpeas, drained and rinsed well
  • 4 tbsp vegan mayonnaise
  • 1- 2 tsp Dijon mustard
  • 2 tbsp finely chopped red onion
  • 2 tbsp diced celery
  • 2 tbsp chopped parsley or dill
  • 1 tbsp capers finely chopped (optional)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 wholegrain pittas to serve*


  1. Place chickpeas into a large bowl; roughly mash with a potato masher.
  2. Add the rest of the ingredients to the bowl and mix well to combine.
  3. Serve in heated or toasted pita bread. We used the Florentine brand.
  4. Chickpea salad will keep in the fridge in a sealed container for 3 days.



*This is also great served in a wrap, on toast, sandwiched between two slices of bread, or with crackers for dunking and spreading.