Vegan Chickpea Salad
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!
Servings: 4
Calories: 242kcal
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
Calories: 242kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 335mg | Potassium: 374mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1432IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg
