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top view close up of vegan chickpea salad in a white bowl with romaine lettuce leaf on the side

Vegan Chickpea Salad

  • Author: Gigi & Sersie
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Diet: Vegan


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!


Units Scale

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. 



  1. Knife
  2. Cutting board
  3. Mixing bowl
  4. Wooden spoon
  5. Measuring cup
  6. 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