Name: Vegan Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 3 Tbs tahini; 3 Tbs water; 1 Tbs apple cider vinegar; 1 15-ounce can chickpeas (rinsed, drained, and partially smashed with a potato masher); 1/3 cup celery, diced; 1/4 cup raisins; 1/4 cup pecans, chopped; 1/4 cup grated carrot; 1 green onion, chopped; Salt or coconut aminos and pepper to taste

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This easy, one-bowl vegan chickpea salad takes 10 minutes to whip up. It goes beautifully on a bed of mixed salad greens, romaine lettuce or as a wrap. It's gluten-free, soy-free, oil-free, and oh-so-yummy!

top view of bowl of vegan chickpea salad in a white bowl with spoon; green lettuce on the side — this fast and easy one-bowl chickpea salad is the perfect balance of sweet and savory

What you need to make this vegan chickpea salad

Chickpeas (canned or cooked)
Tahini
Celery
Raisins
Pecans (or walnuts)
Carrot
Green onion
Apple cider vinegar

top view of ingredients for chickpea salad: chickpeas, chopped pecans, raisins, chopped green onion, tahini, apple cider vinegar, shredded carrot, diced celery — key ingredients: chickpeas, pecans, raisins, green onion, celery, carrot, tahini, apple cider vinegar

How to prepare

In a medium size mixing bowl, add tahini, apple cider vinegar, and water. Stir well to make a creamy sauce.

Add chickpeas and, using a wooden spoon, mash some of the chickpeas to desired consistency.

Add remaining ingredients and stir well to combine.

Before serving, add salt or coconut aminos and pepper to taste. I used a teaspoon of coconut aminos and a pinch of black pepper.

tahini being added with a wooden spoon to a mixing bowl with water and apple cider vinegar — 1. add tahini, water, and apple cider vinegar to a mixing bowl

wooden spoon mixing the tahini in the stainless mixing bowl — 2. stir until sauce ingredients are well combined

chickpeas being added to the sauce mixture in the stainless mixing bowl — 3. add chickpeas to the sauce mixture

chickpeas mixed into the sauce mixture in mixing bowl with wooden spoon — 4. using a wooden spoon, partially mash the chickpeas to desired consistency

shredded carrot, raisins, chopped green onion, chopped celery and chopped pecans added to the chickpea and sauce mixture in mixing bowl with wooden spoon — 5. add all other ingredients

top view of chickpea salad mixture combined in stainless mixing bowl with wooden spoon — 6. stir well to combine; add salt or coconut aminos and black pepper to taste

top side close up of vegan chickpea salad in a white bowl with lettuce blurred in the background — this chickpea salad can easily be enjoyed with your favorite leafy green vegetable

Enjoy this yummy salad immediately, or store it in a covered container in the refrigerator for up to 4 days. Not freezer friendly.

Ways to enjoy this chickpea salad

This chickpea salad goes well on top of a bed of mixed salad greens, inside Romaine lettuce, wrapped in collard green leaf or sprouted grain tortilla. Pair this with in-season fruit, and you've got yourself a delicious lunch or light dinner.

Collard greens wrap

Collard greens are very nutrient-dense. If you want to keep it light and have it hand-held, this is a great option. There are a few extra steps to making this wrap, but it's worth it when you have 7 to 10 minutes to spare.

top side view close up of vegan chickpea salad wrapped in collard green leaf on a white plate

Trim the stem of the collard green leaf. Save the stem and add it to your morning smoothie.

Quickly blanching the collard green leaf makes it easier to wrap. Bring a saute pan with water to a boil. Carefully add the collard green leaf and cook it for 45 to 60 seconds. Remove and shock it in ice water to stop the cooking. The leaf should be bright green and softened enough to wrap this yummy vegan chickpea salad without tearing.

collard green leaf with stem being trimmed with a knife — 1. trim the large part of the stem off and save for your next smoothie

collard green leaf being added to a sauté pan of boiling water with tongs — 2. add collard green leaf to a pan with boiling water; cook for 45 to 60 seconds

top view of a blanched collard green leaf being added to a bowl of ice water to stop the cooking — 3. carefully transfer the collard green leaf to a bowl of ice water to stop the cooking and make it cool to handle

collard green leaf being used as a wrap for vegan chickpea salad; woman's hand folding over one of the sides of the collard green leaf — 4. pat the leaf dry to remove excess water; scoop the chickpea salad mixture into the center of the collard green leaf and fold the long ends

woman's hand wrapping the chickpea salad in a collard green leaf — 5. from one end, carefully wrap the mixture with the collard green leaf

a woman's hand rolling the collard green leaf with chickpea salad mixture into a handheld wrap — 6. roll into a wrap

If you want a heartier wrap, try it with a sprouted grain tortilla.

Romaine Lettuce Wrap

This is an easy, hand-held way to enjoy the chickpea salad. Scoop the salad into a romaine lettuce leaf and eat it like a taco. Fast, easy, and fresh!

top view close up of vegan chickpea salad being spooned onto a romaine lettuce leaf — enjoy this chickpea salad with a romaine lettuce leaf and eat it like a taco!

On a bed of mixed salad greens

Another easy and fast way to enjoy this chickpea salad is to add it to a bed of mixed salad greens or baby arugula. Dress it with the juice from freshly squeezed lemon. Some additional toppings for this salad are sliced apples or grapes and microgreens or sprouts.

top view of chickpea salad on bed of mixed salad greens with fresh lemon wedge and fork on the side — dress this beautiful and tasty salad in fresh lemon juice

Other salad recipes to check out

We hope you love this vegan chickpea salad recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

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Vegan Chickpea Salad

What you need to make this vegan chickpea salad

How to prepare