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Pineapple Chipotle Chickpea Salad

Recipe by: Brenda Pachel
Featured on Chef AJ’s Show on 6-20-23


  • 1 – 15 ounce can chickpeas, drained
  • 3 Tbl celery, dice small
  • 1/4 cup sweet onion, diced small
  • 3 Tbl fire roasted green chilies,
  • (canned green chilies)
  • 1/4 cup pineapple chunks, diced
  • (canned in 100% juice or fresh)
  • 6 ounces silken tofu, extra firm or firm
  • 1 Tbl Island Pineapple Balsamic
  • 1 tsp Blazin Habanero Balsamic, optional
  • 1 – 2 Tbl unsweetened soy milk
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp Ancho chili powder
  • 1/8 tsp Chipotle chili powder
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper


  1. Add chickpeas to a small bowl and slightly mash with a fork or potato masher.
  2. Add the celery, pineapple, fire roasted green chilies and onion to the chickpeas bowl, stir together and set aside.
  3. In a small Nutribullet blending cup add the silken tofu, Island Pineapple Balsamic, blazin habanero balsamic, garlic powder, onion powder, ancho chili powder, chipotle chili powder, sea salt, black pepper and 1 Tbl of soy milk. Blend until smooth. If you want the dressing a little thinner add the remaining 1 Tbl of soy milk and blend again.
  4. Pour the desired amount of dressing into the chickpea mixture and stir until combined.
  5. Serve as a sandwich spread, on top of a bed of greens or in lettuce cups. Sprinkle the top of the salad with a little extra balsamic if desired.


  • This recipe has been a favorite of my family’s for a long time. I make it at least once a week at my husband’s request for work lunches.
  • This slightly spicy and sweet dressing tastes good on a green salad, potato salad or even a pasta salad.
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