Vegan Chickpea Salad
A simple, versatile chickpea salad that's perfect for meal prep and gets better after a night in the fridge.
Servings: 4 servings
Calories: 250kcal
Ingredients
Salad Base Ingredients
- 2 cans canned chickpeas, drained and rinsed
- 1 stalk crisp celery, finely chopped
- 1 small red onion or a couple green onions, chopped
- 1-2 tablespoons chopped pickles or relish Adjust based on preference
Dressing Ingredients
- 2 tablespoons tahini or vegan mayo Or a mix of both
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- to taste salt and pepper
Optional Seasonings
- to taste paprika
- to taste garlic powder
- to taste chopped dill
- to taste chopped parsley
Instructions
Preparation
- Mash the chickpeas in a bowl, leaving a mix of mashed and whole for texture.
- Stir in the chopped celery, onion, and pickles.
- Add tahini or vegan mayo, mustard, and lemon juice.
- Season with salt and pepper. Taste and adjust seasoning as necessary.
- Chill for at least 30 minutes to allow flavors to meld.
Notes
This salad can last in the fridge and is versatile enough to serve in various ways, such as over greens, in a pita, or as a sandwich filling.