Lemon dill mashed bean 'egg' salad

By Nikole Goncalves
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  • 1 cup canned chickpeas, rinsed and drained (or 1 cup cooked chickpeas)
  • 1 cup canned cannellini beans, rinsed and drained (or 1 cup cooked cannellini beans)
  • 1 green onion (white and light green parts only) sliced
  • Juice of 1/2 lemon
  • 1/4 cup vegan or regular mayonnaise
  • 1 tablespoon drained capers
  • 1 teaspoon chopped fresh dill
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sweet paprika


  1. In a food processor, combine the chickpeas, cannellini beans, green onion, lemon juice, mayonnaise, capers, dill, turmeric, salt, pepper, and paprika. Pulse for about 15 seconds, until smooth with a bit of texture. Store in an airtight container in the fridge for up to five days.

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