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!
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
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.
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.
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.
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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!
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.
Other salad recipes to check out
- Green Goddess Salad
- Vegan Carrot Tuna Salad
- Asian Noodle Salad
- Kale Avocado Salad
- Curry Quinoa Chickpea Salad
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!
Vegan Chickpea Salad
Ingredients
For the Sauce
- 3 Tbs tahini
- 3 Tbs water
- 1 Tbs apple cider vinegar
For the Salad
- 1 15- ounce can chickpeas rinsed, drained, and partially smashed with a potato masher
- ⅓ cup celery diced
- ¼ cup raisins
- ¼ cup pecans chopped
- ¼ cup grated carrot
- 1 green onion chopped
- Salt or coconut aminos and pepper to taste
Instructions
- 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.
- Enjoy this yummy salad immediately.
Notes
- Serving Suggestions: 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.
- Leftovers/Meal Prep: Store leftovers in a covered container in the refrigerator for up to 4 days. Not freezer friendly.
Nutrition
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Nina Jones
This is a phenomenal salad the sweet and salty flavors with the hint of the acid is a party for the tastebuds.
Gigi & Sersie
Yay! So glad you love it. Thank you so much for your review, Nina. 🙂
Ew Wat
Enjoyed this version of the chickpea salad.
Gigi & Sersie
So glad you enjoyed it, Ew!