vegan chickpea salad

<em>Enjoy this crave-worthy Chickpea Salad Sandwich made with no mayo for an easy and healthy lunch. This satisfying recipe comes together in under 15 minutes! </em>

Chickpea Salad Sandwich

(15 ounces) can chickpeas, drained and rinsed⁠

½ large avocado⁠

onion⁠

¼ cup chopped bell pepper⁠

celery⁠

dill pickle⁠

Dijon mustard⁠

lemon juice⁠

½ tbsp dried dill⁠

½ tsp kosher salt⁠

garlic

black pepper⁠

carrot and spinach, for topping (optional)

Place chickpeas in a large mixing bowl. Use a fork or potato masher to lightly mash, leaving some whole.

Add the remaining ingredients. Taste and adjust seasoning as needed.

Assemble the sandwich by placing chickpea salad on toasted bread and topping with spinach and grated carrot, if desired.

This is soooo delicious!! It’s really filling and such a great lunch!! I’ll definitely make this part of my weekly rotation for meal prep!

Just made this for lunch but with two cans of tuna instead because that is all I have on hand. It is great! Thanks Alexis!

I made little changes like leaving out the celery (Don’t like celery). This recipe was so refreshing and good. Perfect sandwich for the weekendS. Very tasty and a perfect blend of flavors. Must try and will be my go to summer sandwich.

Really loved this recipe! Made it without the bell peppers (had none on hand) and splashed in some of the pickle juice in lieu of salt. Shredded half a carrot in too. Perfect summer lunch -- a definite must-make!

SO good! Made it as a sandwich for my husband and served it over butter lettuce, shredded red cabbage and heirloom tomato for me. My husband was SHOCKED at how filling it was -- I loved it! Definitely adding to the rotation!

Really loved this recipe! Made it without the bell peppers (had none on hand) and splashed in some of the pickle juice in lieu of salt. Shredded half a carrot in too. Perfect summer lunch — a definite must-make!

The best chickpea salad EVER! It's so hard to find a good chickpea salad that doesn't use vegan mayo, but this is it! It's super customizable too, I can't get enough of this.

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)

parsley

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!

A very simple salad you can enjoy with just about any meal. This is made with canned chickpeas, fresh apple, carrots, and red onion in a bed of lettuce.

Easiest Vegan Chickpea Salad

chickpeas

green leaf lettuce

apple

carrots

Tbsp red onion

apple cider vinegar

olive oil

tsp organic sugar

black pepper

Wash &amp; chop the lettuce. Slice the carrots and red onion thinly (julienne). Drain the chickpeas. Cut the apple into ½&quot; cubes.

For the dressing: Add the dressing ingredients to a small jar and shake vigorously. Or, add them to a bowl and wisk. Shake or whisk until the sugar is dissolved. Add some freshly ground black pepper.

Combine the salad and dressing in a large bowl and toss to combine well. Can be eaten immediately. Best is if you cover and chill it for about an hour before serving.

Lemony Chickpea Quinoa Salad with cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!

 Lemony Chickpea Quinoa Salad 

preserved lemons, finely chopped (or see notes)

lemon juice

garlic cloves, finely minced

salt

pepper

sumac (optional)

quinoa (dry, uncooked)

water

red onion, finely chopped (see notes)

English cucumber, diced (2 cups)

bell pepper (yellow is nice) diced

cherry or grape tomatoes, halved

kalamata olives, chopped or halved

flat-leaf parsley, chopped

dill, chopped (or sub mint,

Other optional additions: avocado, feta, radishes

Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.

Make the dressing, by mixing all in a bowl.

Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.

Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl.  Add the quinoa and dressing and give a good toss.

Taste, adjust salt and lemon to your liking. If making ahead, taste once more right before serving as the quinoa and chickpeas have a tendency to soak up the salt and lemon, so you might want to add a little more.

I made this today and it was delicious. Because of food allergies, I had to make two versions and leave some of the ingredients out in one version, but both were delicious. We used quinoa, bulgar and black rice mixed as the grains. We'll definitely make it again.

Just made this, so healthy and delicious, perfect thing to pack for a work lunch!

The preserved lemon and sumac really make the flavor POP!  So worth the effort to use these ingredients.

I will make this as often as possible. It is soo delicious! Fresh summer vegetables.  Preserved lemons are my new favorite ingredient. I have shared this recipe with all of my friends.

Omg, this salad is so delicious! The combination of flavours is dynamic! So good!

This is an outrageous salad!  One I am sure to make again.   Instead of a lemony dressing, I substituted olive oil, small amount, and Colavita Balsamic vinegar.

This was the first recipe I ever made from Feasting at Home, and I made it again recently as a side for a cookout. It is so delicious and such a crowd pleaser!

So good, will definitely make it again and again and share the recipe. Thanks, love it

AMAZING!!! Perfect balance of flavors!! For the dressing, I leave out the preserved lemon (I don't put lemon zest), and it's delicious! I also leave out the dill and parsley, because my mom doesn't like them. This is a REGULAR in our house!! Thank you sooooo much for the recipe! 5 stars!

Delicious! Prepared recipe as stated, except added some minced celery in place of some cucumber and did not look for the Sumac spice.  Friends loved it and took all the few leftovers!  Will definitely become a staple in my house.  Thanks Sylvia!

https://content.jwplatform.com/videos/mDKntZOw.mp4

This light and lemony Chickpea Quinoa Salad is bursting with Middle Eastern flavors (preserved lemons + sumac!) and trust me when I say, you’ll want to serve this up all summer long. Healthy, vegan and super flavorful, this salad satisfies! 

Lemony Chickpea Quinoa Salad 

This Mango Chickpea Salad is a juicy, flavor-packed dish inspired by Indian street food! Loaded with chickpeas, mango, and crunchy veggies. Vegan + Gluten-Free.

The Absolute Best Mango Chickpea Salad

turmeric

garlic clove, crushed

whole cumin seed

coriander seed

whole fennel seed (optional)

lime juice (about 1 lime)

agave or maple syrup

tamarind concentrate*

mango*,

red bell pepper, diced

roma tomatoes, diced

cucumber,

red onion, small dice

serrano pepper, small dice (optional; remove seeds

cilantro,

Make the Tarka: Place the turmeric and garlic in a small ceramic bowl and set aside. Warm a small sauté pan over medium high heat, then add the oil. Once warm and shimmering, add the cumin, coriander, and fennel seeds and toast for 60 to 90 seconds, until fragrant and deeply golden. Pour the hot oil into the bowl with turmeric and garlic (note: it will bubble and splatter slightly), then set aside to let cool. *I like to make this first, then chop the veggies while it cools.

Make the Vinaigrette

Once the oil has cooled, carefully it transfer it to a glass jar and add the lime juice, maple syrup, tamarind concentrate, and salt. Seal the jar and shake vigorously, until emulsified.

Combine

Add the chickpeas to a large bowl along with the mango, bell pepper, tomato, cucumber, onion, pepper, and cilantro. Pour the dressing over the salad mixture and toss to combine; season with additional salt to taste, if necessary.

Serve

serve immediately, or store in the fridge for 15-20 minutes to chill before serving. Store leftovers in the refrigerator for up to 5 days.

I loved this!! You dont have add that much oil to successfully temper the spices so still pick this recipe to make even if you're scared of the oil! 
This recipe is definitely added to the rotation! Love your content. Still make your OG tofu and hummus, they have never lost their spot on the rotation!

Wow, am I really posting the first comment on this recipe's page? I just made this salad for dinner, and it was SO flavourful! My boyfriend couldn't get over how good that Tarka vinaigrette was! We used ataulfo mangoes and all the whole spices, and it was perfect. 
I feel like it would also make a delicious wrap filling or rice noodles topping. Anyways, thank you so much for your incredible recipes, this salad will definitely be repeated this summer :)

Made this for my family tonight and we finished it all! The flavors are so delicious and the ingredients are so nourishing. I made charred fresh corn with curry powder to accompany it and the two taste great mixed together. Already planning on making it again. :)

Love this recipe! Unfortunately I couldn't find all the whole seeds and had to use some of the spices grounded. But next time I will definitely do it exactly like you did. I have a feeling this is going to be my favorite salad this summer :-)

This is an absolutely 10/10 recipe- perfect sweet and savory balance. Make it!!!

Not to be dramatic, but this dressing is life changing. The first time I made it without whole coriander, but I made it again as directed and HOLY SMOKES. Just a flavour explosion. Thank you !!

Exceptional salad that changes its flavours while eating it . Eating it is an experience

A little time consuming but oh my, definitely worth it. I added two teaspoons of Chana masala in with the turmeric and garlic, the flavors change as you eat it. So good!!

This recipe is both delicious and beautiful. Thank you so much for sharing it. Can't wait to make it again to serve to company. Really love that whole -seed dressing!!

This is a pretty amazing salad. It's sweet, a little spicy, and super crunchy and refreshing. I made it for a family get-together and it was a big hit! Thanks for the recipe &lt;3

https://content.jwplatform.com/videos/tgBLSdrR.mp4

Mango Chickpea Salad

This Middle Eastern Chickpea Salad called Balela Salad, is vegan and healthy! Made w/ finely chopped veggies, fresh herbs, lemon &amp; olive oil. Serve it in a pita with tahini sauce or over greens.

Balela Salad 

garbanzo beans-

red bell pepper-diced

yellow bell pepper-diced

tomatoes

cucumber

scallions, sliced on the diagonal

½ cup to 1 cup fresh mint- chopped

Italian parsley – chopped

salt and pepper,

lemon

sumac

¼-½ teaspoon cayenne or aleppo chili flakes

Toss well and taste, adjusting salt, lemon, and spice level.

Serve with salad greens or pita and tahini sauce,

This was my dinner tonight, along with some homemade baked pita chips. It was delicious, and I am looking forward to leftovers tomorrow. Thanks so much!

I made this a couple of weeks ago for a potluck and I can't stop thinking about it. I'm making it again on Friday. This may have to be a weekly thing.

I'm currently eating a bowl of this as I type this - 10/10 this recipe is SO GOOD! And I have to admit, I normally eat pretty unhealthily but I'm trying to change that, and this salad was calling my name so I made and DANGGGGGG, I made it with onion powder and garlic powder instead of fresh garlic and onion, and I added a lot of coriander, and accidentally too much red pepper flakes haha and drizzled it with tahini and BOY OH BOY is it good!

Super easy to make and so tasty. Lasted well for lunches through the week. Will be on regular rotation.

Great recipe! Substituted a few bits for young children to eat, no onion or pepper, used paprika spice instead of cayenne. Added a piece of chicken and it made a great dinner! Or enjoyed alone for a good lunch/snack.

Followed the recipe exactly. Delicious! Definitely a keeper.

I really enjoyed this, but 1/2 cup olive oil was way over the top. I suspect 1/4 cup might even be excessive, so next time I'll start with 1/8. Also added a healthy splash of aged balsamic vinegar for the win.

Had to omit the tomatoes, and cut the olive oil by half. This was easy to make, delicious, and perfect with toasted naan. I'm going to serve this when friends come over! Also would be great for work lunches.

Love how fresh the salad was I added a little more mint but very very good and made a wrap with tahini sauce excellent thank you

I had no mint or sumac so I omitted those. Also reduced the olive oil as I don't like it too oily. It was a hit with my dinner guests! Will definitely make it again.

This was so so easy and amazingly delicious!

This is unbelievably delicious! It's a great option for helping regulate my blood sugar during the day, especially when my appetite is nil. Love it best with a sprouted grain pita pocket or sprouted wheat crackers. Feta sounds like a great addition and I'll be trying that next time. This version is my favorite, thank you for sharing!

This vegan chickpea salad with kidney beans, tomatoes, and cucumber is one of my favorite salads! It&#x27;s the perfect addition to BBQs and potlucks, it&#x27;s super healthy, and very easy to make! 

Vegan Chickpea Salad

kidney beans

Spanish onion

salt,

black pepper,

Rinse the canned chickpeas and kidney beans. 

Finely chop the Spanish onion. Dice the cucumber and the tomatoes. 

Finely chop the parsley. Combine everything in a large bowl and stir in the lemon juice and the olive oil. Season with salt and pepper. 

This Buffalo Chickpea Salad is a spicy twist on the classic chickpea salad! Protein-packed and perfect for slathering on sandwiches and bringing with you on the go. Vegan &amp; Gluten-Free.

Buffalo Chickpea Salad

(665 g) cooked salt-free chickpeas*

(60 ml) Homemade Vegan Mayo (or store-bought)

(60 ml) buffalo hot sauce*

celery,

red onion, diced

carrot, shredded

dill

cilantro

Add-ins (optional): 1 cup fresh or frozen corn kernels cucumber

For serving (optional): toasted bread, lettuce

Buffalo Mayo: 

place the mayo and hot sauce in a large bowl and whisk until combined.

Mash the Chickpeas

Add the cooked chickpeas to the same bowl and use a potato masher or a fork to mash to your liking; I prefer to roughly mash around 75% them to give a nice texture, but you can adjust according to your own personal preference.

Mix It Up: 

toss in the celery, onion, carrot, dill and cilantro. Mix well, until the dressing is evenly distributed. Add any additional salt or black pepper to taste, if necessary.

serve as-is, in a sandwich, or as a hearty &#8220;dip&#8221; with crackers, veggie sticks, or lettuce cups. Store any leftovers in the fridge for up to 5 days.

Such a delicious recipe! It was so easy to make. Came together so quickly and now we have lunch for the next couple days.

Delicious!! Didn’t have dill but super flavorful. Cannot wait to make wraps with this the next few days.

This was yummy and easy to make. I forgot to buy dill but the mixture was very flavorful without it.  We had lunches for a couple of days. This salad is very good in a wrap. We will definitely make again as most of these are ingredients that we keep on hand in our house. Thanks for sharing!!

I halved the recipe because it’s only me eating this. I used chickpeas, previously pressure cooked, veganaise, cucumber, green pepper, scallion, and dill and used Franks hot pepper sauce. One of my newer favorite chickpea salad recipes. Last time I made this recipe, I used homemade cashew mayonnaise which also was tasty. Great recipes, thanks!
I don’t see where to upload any pictures.

We don't have buffalo sauce where I live, so I just used regular Frank's hot sauce instead (same amount). My salad came out much drier than the salad in the photos in the recipe, so I added two more tablespoons of mayo (so 6 tbsp in total). That was just perfect 👍 I really enjoyed the addition of some diced cucumber in the salad as well, as recommended in the recipe notes.

Thanks for a perfect lunch recipe.

This recipe is so good and so easy!! I’ve made it multiple times for a nice protein packed lunch that I can take to work and eat on the go. Got my mom and dad making it now too! It’s definitely my go to for a fast delicious lunch.

This buffalo chickpea salad is SO good! I don’t like celery so I subbed jalapeño for an extra little spicy kick and loved it!

This is my go to lunch for work! Thank you!

https://content.jwplatform.com/videos/bttFPiLv.mp4

This Buffalo Chickpea Salad is a spicy twist on the classic chickpea salad! Protein-packed and perfect for slathering on sandwiches and bringing with you on the go. Vegan & Gluten-Free.

Flavored with sea vegetables and fermented pickles, these healthy, delicious Vegan Chickpea Salad Sandwiches are a perfect plant-based replacement for tuna salad sandwiches in your meals.

Top 12 vegan chickpea salad recipes from across the web

The most viewed vegan chickpea salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Chickpea Salad Sandwich

Chickpea Salad Sandwich

Curried Chickpea Salad (15 Minutes)

Easiest Vegan Chickpea Salad

Lemony Chickpea Quinoa Salad

The Absolute Best Mango Chickpea Sa...

Balela Salad

Vegan Chickpea Salad

Buffalo Chickpea Salad

Vegan Chickpea Salad Sandwiches

Chickpea Salad

Vegan Chickpea Salad with Mediterra...

Top 12 vegan chickpea salad recipes from across the web

The most viewed vegan chickpea salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Salad Sandwich

Chickpea Salad Sandwich

Curried Chickpea Salad (15 Minutes)

Easiest Vegan Chickpea Salad

Lemony Chickpea Quinoa Salad

The Absolute Best Mango Chickpea Sa...

Balela Salad

Vegan Chickpea Salad

Buffalo Chickpea Salad

Vegan Chickpea Salad Sandwiches

Chickpea Salad

Vegan Chickpea Salad with Mediterra...

The most viewed vegan chickpea salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine