This easy, one bowl vegan chickpea salad takes 10 minutes to whip up. It goes beautifully on a bed of mixed salad greens or wraps. It's gluten-free, soy-free, oil-free, and oh-so yummy!
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)
- 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
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.
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoons
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch/Dinner Entrée
- Cuisine: American
Keywords: chickpea salad, chickpea chicken salad, healthy vegan recipes, gluten free, soy free, oil free, no oil, daniel fast recipes, daniel fast compliant