Why You’ll Love This Recipe
This Vegan Chickpea Salad is the ideal quick meal, balancing crunchiness and creaminess with fresh ingredients. The chickpeas provide a hearty base while the tahini and apple cider vinegar dressing offer a tangy flavor that complements the sweetness of raisins and crunch of pecans. It’s perfect for busy days when you want something satisfying without spending too much time in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can (or 1.5 cups cooked) Chickpeas
- 2 tbsp Tahini
- 1/2 cup Celery, diced
- 1/4 cup Raisins
- 1/4 cup Pecans (or walnuts), chopped
- 1 Carrot, shredded
- 2 Green onions, chopped
- 1 tbsp Apple cider vinegar
- Salt and pepper to taste
- Coconut aminos (optional)
Directions
- In a medium-sized mixing bowl, combine tahini, apple cider vinegar, and a splash of water to create a creamy dressing.
- Add the chickpeas and mash them slightly with a spoon, leaving some whole for texture.
- Stir in the remaining ingredients: celery, raisins, pecans, carrot, and green onions.
- Season with salt, pepper, and coconut aminos (if using) to taste. Mix well and adjust seasoning as needed.
Enjoy immediately or refrigerate in an airtight container for up to 4 days.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
Variations
- Gluten-Free: This recipe is naturally gluten-free.
- Nut-Free: Omit the pecans if you have a nut allergy and substitute with seeds such as sunflower or pumpkin.
- Sweet and Spicy: Add a pinch of cayenne pepper or chili flakes for some heat.
- Vegan Wrap: Wrap the chickpea salad in collard greens, romaine lettuce, or a sprouted grain tortilla for a delicious handheld option.
Storage/Reheating
- Storage: Store leftover chickpea salad in an airtight container in the fridge for up to 4 days.
- Reheating: This salad is best served cold and doesn’t require reheating.
FAQs
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly for this salad. Just drain and rinse them before use.
Can I make this chickpea salad in advance?
Yes, you can prepare it ahead of time. It lasts for up to 4 days in the fridge.
Can I use a different nut besides pecans?
Yes, walnuts or almonds would be great substitutes for pecans in this recipe.
How can I make the salad spicier?
Add a pinch of cayenne pepper, chili flakes, or some hot sauce to kick up the heat.
Is this chickpea salad high in protein?
Yes, chickpeas are an excellent source of plant-based protein, making this salad filling and satisfying.
Can I add other vegetables to this salad?
Absolutely! You can add vegetables like cucumbers, bell peppers, or spinach for added freshness.
Can I freeze this salad?
This salad isn’t ideal for freezing due to its creamy texture, but it will keep well in the fridge for several days.
What’s the best way to serve this salad?
It’s great on its own, as a topping for salad greens, wrapped in lettuce or collard greens, or stuffed in a tortilla.
Can I use a different vinegar instead of apple cider vinegar?
You can use lemon juice or white vinegar as an alternative to apple cider vinegar.
How do I make this salad creamier?
If you prefer a creamier texture, add more tahini or a spoonful of vegan yogurt.
Conclusion
This Vegan Chickpea Salad is the perfect light yet filling meal that’s quick to make and packed with flavor. Whether you enjoy it on its own, as a wrap, or over greens, this versatile recipe is sure to become a favorite for busy days or meal prep
Vegan Chickpea Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad, Vegan, Quick Meals
- Method: No-Bake
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Description
This Vegan Chickpea Salad is a quick, delicious, and healthy meal that’s ready in just 10 minutes! Featuring a perfect blend of savory tahini dressing, crunchy veggies, sweet raisins, and toasted pecans, this gluten-free, soy-free, and oil-free salad is ideal for a nutritious meal or snack. It’s a versatile dish that can be served on greens, wrapped in lettuce, or used as a filling for a grain tortilla, making it a great option for meal prep or busy days.
Ingredients
- 1 can (or 1.5 cups cooked) chickpeas, drained and rinsed
- 2 tbsp tahini
- 1/2 cup celery, diced
- 1/4 cup raisins
- 1/4 cup pecans (or walnuts), chopped
- 1 carrot, shredded
- 2 green onions, chopped
- 1 tbsp apple cider vinegar
- Salt and pepper, to taste
- Coconut aminos (optional)
Instructions
- Make the dressing: In a medium-sized mixing bowl, combine tahini, apple cider vinegar, and a splash of water to create a creamy dressing.
- Mash the chickpeas: Add the chickpeas to the bowl and mash them slightly with a spoon, leaving some whole for texture.
- Add the veggies and nuts: Stir in the diced celery, raisins, chopped pecans, shredded carrot, and chopped green onions.
- Season: Add salt, pepper, and coconut aminos (if using) to taste. Mix well and adjust seasoning as needed.
- Serve: Enjoy immediately, or refrigerate in an airtight container for up to 4 days.
Notes
- Gluten-Free: Naturally gluten-free.
- Nut-Free: Omit the pecans and replace with sunflower or pumpkin seeds if you have a nut allergy.
- Sweet and Spicy: Add cayenne pepper or chili flakes for an extra kick of spice.
- Wrap It Up: Use this chickpea salad as a filling for lettuce wraps, collard greens, or a gluten-free tortilla for a handheld meal.
