This fresh, crunchy chickpea salad recipe was one of the first recipes I fell in love with when I began my transition to a plant-based diet years ago. It’s so unbelievably easy to whip up and who doesn’t love a good and loaded, flavorful, protein-packed sandwich? Whenever I make this for lunch, I feel so nourished and satisfied knowing I fed my body with the nutrient-dense fuel it needs to boost my energy and push me through the rest of the day. This chickpea salad stores well so it’s a great go-to for meal prep to throw in sandwiches and pitas throughout the week.
Below is a step-by-step guide to making this chickpea salad, with a full recipe summary and measurements at the bottom of the page.
Here’s an informational list of the ingredients you’ll need to prepare this delicious chickpea salad:
- Chickpeas: Aka garbanzo beans. Same thing. These guys are packed with protein and fiber as well as other essential vitamins to fight against illness and disease.
- Celery: This crunchy vegetable is also rich in antioxidants such as flavonoids and vitamin C, which have amazing anticancer, anti-inflammatory and antiviral properties.
- Carrots: This common vegetable is a great source of vitamins and nutrients such as Vitamin A, Vitamin K, calcium and beta-carotene, which is found in many orange fruits and vegetables and supports immune health and eye health.
- Green onions: Just like any other onion, green onions are rich in nutrients like quercetin, that boost your immune system and that help to fight against cancer, reduce inflammation and improve cholesterol and heart health.
- Pickles: Pickles can be a good source of vitamins and antioxidants, however, most of the normal store-bought ones are very high in sodium so be sure not to eat too many! I will sometimes rinse mine with water to remove some of the salt when I am trying to limit my intake.
- Vegan Mayo: I typically use store-bought because I am lazy and it lasts longer in the fridge since I don’t use mayo very often… BUT if you are looking for a healthier version, you can whip up your own vegan mayo from scratch! Just blend a block of tofu with 1 tbsp lemon juice, and 2 tbsp each of Dijon mustard, maple syrup, and white vinegar.
- Mustard: Plain old yellow mustard for some delicious tang and acidity!
- Salt/pepper: Add a generous pinch of each for some extra flavor and spice.
Pro tip: I always try to buy my produce and herbs from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1:
Gather your ingredients and start chopping! You’ll want to finely dice the carrots, celery, green onions and pickles so that they will be nice and evenly incorporated throughout the salad.
Step 2:
In a medium bowl, mash the chickpeas.
Pro tip: Try not to mash the chickpeas up too much or the salad will end up quite mushy. You want to leave them a bit chunky to give the salad a good texture, similar to that of a chicken salad.
Step 3:
Once the chickpeas are mashed, add the diced veggies as well as the mayo, mustard, and a pinch of salt and pepper. Mix well until everything is nice and incorporated.
That’s all there is to it! You can store this chickpea salad in the fridge for up to 7 days and the flavor is even better after letting it sit. I love to throw it on a sandwich or pita with some fresh greens, tomatoes, avocado and sprouts, or sometimes I just snack on it right out of the bowl! If you try this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Easy Vegan Chickpea Salad
Ingredients
- 1 15 oz. can chickpeas drained and rinsed
- 1 carrot finely diced
- 1 celery stalk finely diced
- 2 green onions finely chopped
- 2 pickles finely diced
- 1/2 cup vegan mayo
- 2 tbsp mustard
- salt/pepper
Instructions
- In a medium bowl, mash chickpeas.
- Add diced veggies, mayo, mustard, and a pinch of salt and pepper and mix well.
- Serve in sandwiches or pitas, or just eat by itself!
