This vegan chickpea salad is THE BEST plant based, stack it sky high, sandwich filling IMO. If you are considering transitioning to a more whole food plant based dietary approach and are worried about missing out on chicken salad, tuna salad, egg salad and the like, then this recipe is for you.
Chickpea salad is such a tasty and hearty alternative. It is packed with fiber which means you’ll be feeling satisfied for hours. And if you are worried about an afternoon sugar crash sending you to the Starbucks drive through or office vending machine…no need. Fiber helps slow the absorption of glucose into your blood stream…translation- no sugar spikes and dips will take place that would normally leave you feeling sluggish.
Chickpeas- To save time I use canned chickpeas. It is important to rinse and drain the chickpeas. You will want at least half of the chickpeas mashed for this salad, and can leave a few in tact for texture variation.
Hummus- I like to use a garlic flavored hummus to add that garlicky kick, but any hummus will work here. If you like your sandwiches spicy, then opt for a jalapeño flavored hummus or if you like a more Mediterranean style spin choose a roasted red pepper and pine nut variety.
Vinegar- Rice vinegar works best in this salad because of its mild flavor.
Fresh herbs- Dill and parsley are my go-to’s for this chickpea salad. Fresh is best, but dried herbs could be subbed in a pinch.
Salt and pepper
How to make vegan chickpea salad
This recipe comes together easily and in minutes, making it an excellent weekday lunch option. First rinse and drain the chickpeas and add them to a small mixing bowl. Next mash about half of the chickpeas with the back of a fork, leaving the rest in tact.
Once the chickpeas are mashed, add the remaining ingredients- hummus, vinegar, fresh herbs, salt and pepper.
Lastly stir the salad and adjust the seasonings as needed.
Serving suggestions and variations
For a hearty lunch option enjoy this chickpea salad on sourdough bread with sprouts and pickled onions. It also works well in a multigrain wrap. Alternatively, load it on top of salad greens with tons of fresh, in season veggies for a lighter option.
In addition this versatile salad makes for a great snack. Use it to top fiber filled crackers, cucumber rounds or celery stalks to name a few.
As a yummy variation, make an avocado chickpea salad by stirring in bite-sized chunks of avocado or leave it as is and serve it inside the half of a hollowed out avocado.
This salad can be made ahead of time which is why I love it for meal prep. Store the salad in an airtight, glass container with a lid for up to five days.
Vegan Chickpea Salad
- 1, 15.5 ounce can chickpeas rinsed and drained
- 1/3 c. hummus I recommend garlic flavor for an extra kick
- 2 tsp. rice vinegar
- 1 Tbsp. fresh dill chopped
- 1 Tbsp. fresh parsley chopped
- salt and pepper to taste
- Place your rinsed and drained chickpeas in a bowl. Lightly mash the chickpeas with the back of a fork, keeping at least half of the chickpeas in tact.
- Add in the remaining ingredients and stir.
- Adjust seasonings as necessary.