This easy Vegan Chickpea Salad Recipe is so delicious and versatile. It will become your new favorite go to summer lunch recipe!
This Easy Vegan Chickpea Salad Recipe has been on repeat for me this spring and summer. If you have never tried chickpea salad before then you can think of it as the vegan’s tuna salad! It is almost exactly the same in terms of texture, minus the fishiness, and is perfect for summertime lunches.
This is a perfect recipe for batch making because it is so versatile, and you can use all week long. I love using it a base for wraps, in romaine tacos, on top of chopped salads, and even as an addition to snack plates.
Chickpeas:
Chickpeas (or garbanzo beans) are a legume rich in nutrients. They are rich in fiber and protein which contribute to the feeling of fullness and lasting energy. They are a great addition to any recipe as they contain the following per 1 ounce serving (3):
- Protein: 3 grams
- Iron: 4% RDI (recommended daily value)
- Phosphorus: 5% RDI
- Copper: 5% RDI
- Manganese: 14% RDI
- Fiber: 2 grams
- Carbs: 8 grams
- Folate: 12% of RDI
Ideas On How To Serve Chickpea Salad
1.) As A Wrap
I love wrapping chickpea salad in a whole wheat tortilla with tons of veggies for a delicious and filling lunch.
2.) Over A Salad
Just like tuna salad, a big scoop of chickpea salad would pair wonderfully over a bed of green and fresh veggeis.
3.) As an inexpensive and plant-based addition to any charcuterie or snack board.
This chickpea salad is amazing served with crackers and makes the perfect addition of plant based protein to any snack board.
4.) As the filling for romaine tacos paired with some avocado slices. Yum!
Easy Vegan Chickpea Salad
Equipment
- Blender or Food Processer
Ingredients
- 1 Can Chickpeas Make sure to fully rinse before preparing.
- 2 TBSP Plant Based Mayo
- 1 TBSP Olive Oil
- 1 TBSP Soy Sauce or Liquid Aminos
- Salt & Pepper To Taste
- 1/2 Cup Celery Chopped
- 1/4 Cup White Onion Diced
Instructions
- Drain and rinse canned chickpea well.
- In a blender or food processer combine all of the ingredients except for the onions and celery.
- Pulse until desired texture. Remember, you are going for a tuna salad texture, not hummus.
- After you reach the desired texture, transfer the mixture to a bowl and fold in the onions and celery.
- Feel free to use a fork to mash any chickpeas and to fully mix the salad.
- Serve and enjoy!
I hope you enjoy this recipe as much as I do! Please let me know in the comments if you were able to try it or if you have any questions.
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Love,
Jordana
