chickpea salad

This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing.

Roasted Cauliflower Salad with Lemon Tahini Dressing

cauliflower (2.99)

onion

olive oil (0.32)

Salt and Pepper to taste (0.05)

parsley (0.45)

tahini (1.13)

water (0.00)

lemon juice (0.18)

garlic, minced (0.16)

tsp cumin (0.05)

cayenne (0.03)

salt (0.02)

15 chickpeas (0.79)

olive oil (0.16)

tsp smoked paprika (0.05)

garlic powder (0.03)

cayenne (0.02)

Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.

Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).

To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

https://embed.mediavine.com/videos/awtipjnz6z0hobtidvl4

<em>This Chickpea Salad Sandwich is truly the Ultimate! Loaded with chickpeas, crunchy veggies, slivered almonds, &amp; a tangy oil-free mayo, it's a perfect lunch or on-the-go meal.</em>

The Ultimate Chickpea Salad Sandwich

Chickpeas

Homemade Vegan Mayo

Celery,

Red Onion, diced

Parsley,

Dijon Mustard

Almonds

tsp Poultry Seasoning Blend

Lemon

Salt and Black Pepper,

Black Pepper

Chickpea Salad, above

Lettuce

Bread,

First, add the cooked Chickpeas to a large bowl, and mash them with a fork. I prefer to roughly mash around 75% them to give a nice texture to the Salad, but you can adjust according to your own personal preference.

Add the remaining ingredients for the Salad into the bowl, and mix until well-incorporated. Refrigerate in a sealed container for up to 7 days.

To assemble each Sandwich, lightly toast 2 slices of bread, and layer each with a piece of lettuce. Place a heaping portion of the Chickpea Salad onto one slice of bread, then fold the other on top. Serve as desired.

Hi Caitlin! Would you consider giving nutritional info? I would love to make this soon but because of my diet, I have to know the calories, total fat, etc. I hope to make it soon, it looks AMAZING. Thank you!

such a yummy lunch! great recipe, the whole family loved it!

Tried this today. Sooo good! This recipe is very forgiving. As long as you have the chickpeas and mayo, you can basically add any fruit, veggies, and spices you want! I added basil, a allspice blend, carrots, sugar snap peas, green apple, onions, and almonds. Delish!

Just made this and it’s so delicious!! Added the grapes and dill to it that you suggested to add and I’m so happy this recipe makes quite a bit, because I’ll definitely be eating this throughout the week!!

Just made this and it tastes fantastic! I did add a little nooch bc nooch is life XD I'm sure it will be even better for lunch tomorrow 😍

Just made this and it tastes fantastic! I did add a little nooch bc nooch is life XD I'm sure it will taste even better for lunch tomorrow!

This is sooo yummy! I was worried that the chickpeas would make it taste too "healthy," if you know what I mean, but it tastes delicious. And I'm usually really bad at cooking, even simple things like this, but this came out so good!!!

I made this recipe recently, and really love it! I was aiming to make it with cranberries originally, but decided to give the grapes a shot, and I'm glad that I did. I forgot to add the Dijon mustard in, and still loved it without. Thanks for your posts!

I used the almond slivers but only used 1/4 cup and loosely crushed them with my hands. I love how they gave the chickpea salad a nice crunch without having to using celery which I'm not a fan of. Only used 1/2 tsp of poultry seasoning I find poultry seasoning can be overpowering. Only used 1/2 cup of vegan mayo and only 1/4 cup onions. Surprising I used 1 tsp more of the mustard bet you thought I was going to say I used less...lol. The more time it gets to chili in the fridge the better it gets!

I think I'm addicted to having this! I like to have it without the bread, like a potato salad which it reminds me of except that its much easier to make and more healthier too! I like it with freshly ground pepper and black salt (kala namak) on top. That gives it an nice eggy taste making it taste like a potato egg salad!

Cant believe how simple and yummy this is!! Dont miss the chicken at all!

I made this with green apple  instead of grapes and added carrots and it also came out great!

Absolutely fantastic!!! The flavors are so amazing. Thank you for this excellent plant based option.

Holy cow! This is so good. I was sceptical, but it is so delicious. I made it for lunch for this week since it makes enough. Good job, girl!

As plant-based athlete that is trying to incorporate more healthy meals into my diet, this recipe was so great! It exceeded my expectations! Not only is it yummy, but it is also very healthy!

I love this recipe! If you are using store bought vegan mayo I would recommend only putting in about 3/4 cup since it is pretty thick. I added some diced apple for sweetness and it's so delicious. Thanks, Caitlin!

I made this recipe to take camping and we loved it! It was so easy to scoop some on thin sandwich bread and add sliced avocados.....yum!

Holy crap, holy crap, holy crap! I LOVED this recipe. I mean love love. I've made it a couple times now, once with your mayo recipe and once with store bought vegan mayo. It was so much better with your mayo! It's so easy to make, and since it's only me eating it, lasts me for lunch all week. This has definitely become a staple!

Great recipe, I’ve made it several times! Love it for a quick lunch.

I love this recipe, and appreciate you leaving out nutritional value.  I know everything in here is good eats :) Thanks for a vegan staple recipe.

So good and perfect to use for lunches throughout the week. When I can’t be bothered to make the Mayo I just use vegenaise :) My non vegan parents have now requested this twice, and I even wrote the recipe for my non vegan grandpa. I added grapes instead of the dried fruit, and it was delicious.

This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you&#x27;re grilling!

Chickpea Salad

cucumbers (partially peeled)

(seeded tomato)

red onion

lemon juice

parsley

extra virgin olive oil

kosher salt and pepper (to taste)

chickpeas

Combine all the ingredients together and toss well.

My go to Chickpea Salad Recipe, perfect for lunch or to serve with anything you're grilling!
Print: 
https://www.skinnytaste.com/chickpea-salad/

Chickpea Salad Recipe

A truly delicious superhero chickpea salad! Chickpeas mixed up with creamy mayo, fresh lemon, and a squeeze of sriracha. Serve with crackers, on a bed of greens, or dare we say, with the forever addicting everything bagel seasoning. 

5-Minute Spicy Chickpea Salad

chickpeas,

mayo

sriracha

lemon juice, salt, and pepper

toast or crackers

avocado

greens

everything bagel seasoning

Pulse the chickpeas through the food processor until chunky. Transfer to a bowl. 

5-Minute Spicy Chickpea Salad Step 1

Mix in the mayo and sriracha. Season with salt, pepper, and lemon juice.https://vimeo.com/499375621

Serve on toast with avocado, greens, and everything bagel seasoning. Or in a wrap. Or in a bowl. Or with crackers. You get the idea.

5-Minute Spicy Chickpea Salad Step 3

OMG, this is a fantastic idea for an easy recipe! And you can bet I'm not skimping on the Everything Bagel seasoning.

I was completely skeptical but since I’m doing meatless January and wanted a quick lunch, I gave this a try. So glad I did! Such a quick, easy and delicious recipe. I added more siracha than called for. Had it on toast with half an avocado and healthy shakes of everything bagel seasoning. Definitely keeping this one in the rotation!

I needed a quick lunch idea and made this today for lunch! Really easy and yummy! I halved the recipe to 1 can of chickpeas so enough for 2 lunches. I served it over toasted english muffin with avocado and sprinkled everything bagel seasoning on top. Delicious!

This came in at the perfect time and I made it on day one! The 3 key ingredients are always something I'll have on hand so that ensures I'll make this again &amp; again. 

I halved the recipe and that made 4 open-faced sandwiches. I used less mayo &amp; more sriracha. One was enough for my lunch. I topped them with the bagel seasoning, slivered almonds &amp; mixed greens. It's not beautiful but it's easy, tasty &amp; filling. Recommend!

I was a skeptic - I was honestly prepared to dislike/not want to eat this, but I needed a meal fast before a zoom meeting! I usually only like chickpeas in hummus or roasted (to help with the texture)...so color me impressed.
This was delish! The toddler was sleeping so I didn’t even use the food pro - I mashed the chickpeas with my hands and a fork! In the end, I added chopped celery and stone ground stout mustard to the base recipe. 
Will definitely make again for quick and easy sandwich filling! Thanks for sharing!

This food  is so good and so  yummy. Thank you for posting this recipe.

Just had this for lunch and it was awesome! Forgot to get chickpeas at the store so I used white kidney beans I had in the pantry. Topped with bagel seasoning, arugula, and pickled red onions for some color and crunch. Very yummy and satisfying vegan lunch!

So yummy! This made for a delicious easy lunch. I had it over toasted English muffin bread with avocado slices, some mixed greens and everything bagel seasoning. I could eat this everyday!

My new favorite lunch! So, so tasty and easy!

What an easy lunch idea! I had a batch of chickpeas that were sauteed with turmeric which added an extra punch of flavor.  I also subbed avocado for mayo, and sprinkled some hemp seeds on top.

Made this for lunch today and it was fantastic! I will definitely be making this weekly.

Unfortunately this was not a winner for me. I love so many recipes from Pinch of Yum and this fell flat. I love all of the ingredients separately and thought it'd be wonderful but there is a lack of crunch and acid, probably needs some lemon and iceberg lettuce. I'd treat it like a tuna sandwich because of its mush consistency and probably less mayo to begin with.

https://content.jwplatform.com/videos/6HIYPQVO.mp4

A truly delicious superhero chickpea salad! Chickpeas mixed up with creamy mayo, fresh lemon, and a squeeze of sriracha. Serve with crackers, on a bed of greens, or dare we say, with the forever addicting everything bagel seasoning. 

This simple vegan chickpea salad is perfect all year! It&#039;s super creamy and packed with veggies.

Vegan Chicken Salad

chickpeas (cooked)

celery (diced)

dill

scallions (diced)

mayonnaise

carrots (diced)

pickles (chopped)

Add all ingredients to a mixing bowl.

Stir until combined.

This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make &amp; is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more.  It’s loaded with so much flavour and is SO delicious!

Curried Chickpea Salad (15 Minutes)

can chickpeas chickpeas

vegan mayo

red onion (roughly chopped)

curry powder

raisins

lime

dijon mustard

sea salt and pepper

Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.

Scrape everything together and taste and adjust seasonings to your liking.

Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!

Fresh chopped veggies–tomatoes, cucumber, red onion, celery–and fresh herbs are tossed with plump Garbanzo Beans in a lemon-lime vinaigrette.

Cucumber and Chickpea Salad

(16 oz BUSH’S® Garbanzo Beans, drained)

olive oil

tomato (chopped)

red onion (minced)

rib celery (sliced)

cucumber (chopped)

garlic

Tbsp fresh dill (chopped)

tsp red wine vinegar

lemon (juiced)

lime (juiced)

black pepper

Tbsp fresh parsley (chopped)

Heat 2 tablespoons of the oil in a sauce pan over medium heat. Stir in beans, cover and turn off heat. Set aside.

Gently toss all remaining ingredients in a large salad bowl. Add the beans.

Serve topped with additional parsley, if desired.

https://embed.mediavine.com/videos/qbmwov9x7063lg0ig9g6

Cucumber and Chickpea Salad with Citrus is a light lunch option, or potluck salad recipe, with chopped veggies--tomatoes, cucumber, red onion, celery, and fresh herbs. Toss the salad with plumb garbanzo beans in a lemon-lime vinaigrette.

Chickpea Salad loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans. Fresh, healthy and protein packed!

Tbsp extra virgin olive oil

Tbsp lemon juice (from 1 large lemon)

garlic (pressed

tsp sea salt (or

tsp black pepper

cherry tomatoes (halved)

Cucumber

oz chickpeas (or garbanzo beans, drained, rinsed)

red onion (thinly sliced)

avocado (sliced)

cilantro (chopped)

oz feta cheese (diced)

Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).&nbsp;&nbsp;

Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.&nbsp;

My family's secret Mediterranean chickpea salad is loaded with crunchy veggies, fresh herbs, and a tangy garlic and lime dressing! A Mediterranean diet recipe that's a winner every time

Tips and video provided up in the post.

Mediterranean Chickpea Salad 

large eggplant, thinly sliced (no more than 1/4 inch in thickness)

Salt

oil olive oil

Roma tomatoes, diced

cucumber,

red onion, sliced in 1/2 moons

garlic cloves,

lime, juice of

Early Harvest extra virgin olive oil

Salt+Pepper

Prepare Eggplant (optional)

Place the sliced eggplant on a large tray and sprinkle generously with salt. Let it sit for 30 minutes (the eggplant will "sweat out" its bitterness as it sits.) Now line another large tray or baking sheet with a paper bag topped with paper towel and place it near the stove.

Cook Eggplant (optional)

Pat the eggplant dry. Heat 4 to 5 tbsp extra virgin olive oil over medium/medium-high heat until shimmering but not smoking. Fry the eggplant in the oil in batches (do this carefully and do not crowd the skillet). When the eggplant slices turn golden brown on one side, turn over and fry on the other side. Remove the eggplant slices with a slotted spatula and arrange them on the paper towel-lined tray to drain and cool.

Once cooled, assemble the eggplant on a serving dish. Sprinkle with 1 tbsp of Za'atar.

Prepare chickpea salad

In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, red onions, parsley and dill. Add the remaining Za'atar, and mix gently.

Prepare the dressing

In a small bowl, whisk together the dressing. Drizzle 2 tbsp of the salad dressing over the fried eggplant; pour the remaining dressing over the chickpea salad and mix.

Add the chickpea salad to the serving dish with the eggplant.

Excellent salad! Very tasty and I’m so glad ordered your Za’atar spice and EVOO, they are both excellent.

https://www.youtube.com/watch?v=g1kB22tTRNo

My family's secret chickpea salad is loaded with crunchy veggies, fresh herbs, and a bold zesty dressing!

👉 FULL RECIPE: http://bit.ly/TMD-Chickpea-Salad
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe
👉 ZA'ATAR SPICES: http://bit.ly/TMD-Zaatar
👉 GREEK OLIVE OIL: http://bit.ly/Early-Harvest-EVOO

INGREDIENTS:
🔹 1 large eggplant, thinly sliced (no more than 1/4 inch in thickness)
🔹 Salt
🔹 oil for frying, preferably extra virgin olive oil
🔹 1 cup cooked or canned chickpeas, drained
🔹 3 tbsp Za’atar spice, divided
🔹 3 Roma tomatoes, diced
🔹 1/2 English cucumber, diced
🔹 1 small red onion, sliced in 1/2 moons
🔹 1 cup chopped parsley
🔹 1 cup chopped dill

FOR THE GARLIC VINAIGRETTE:
🔹 1–2 garlic cloves, minced
🔹 1 large lime, juice of
🔹 1/3 cup Early Harvest extra virgin olive oil
🔹 Salt+Pepper

Loaded Chickpea Salad Recipe | The Mediterranean Dish

This goat cheese, dates, and toasted cumin seeds give this chickpea salad delightful sweet, savory, and aromatic flavors. It keeps well if you prep it ahead of time, so pack it for lunch or bring it to a potluck!

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