This Vegan Chickpea Salad is quick and easy and makes the perfect lunch or snack. Load it up between 2 slices of bread, on a cracker, or over lettuce as a salad. It’s always a huge hit!
Ready in 10 Minutes!
Before I embraced a plant based diet, I made an awesome chicken salad. I made it for several parties and it was always a huge hit. It never failed that at least a few people would ask me for the recipe each time. I have missed the flavors of this delicious salad and I wanted to recreate it with healthy plant based ingredients. And, I have to say, this Vegan Chickpea Salad turned out great! My girls and I enjoyed it for lunch the other day. Unfortunately, for the rest of the family, there were no leftovers. The good news, however, is that it takes only 10 minutes to make, so we can have another batch ready to go in no-time!
My favorite way to enjoy this vegan chickpea salad is on a cracker. I can make a lunch out of it that way, but it makes a great snack, too. I love the texture of the crispy cracker, the crunchy celery, the creamy chickpeas, and the fresh juicy grapes together. Such a burst of flavor!
Of course, it’s great as as sandwich, too! Lightly toast your favorite bread, lay down leaves of lettuce and load up the chickpea salad. So delicious!
[Tweet “10 minute #Vegan #Chickpea #Salad – always a fave! #recipe #glutenfree”]
I now make this vegan chickpea salad for parties all the time and everyone loves it, asking for the recipe just like they did with my chicken salad years ago.
You can easily double or triple this recipe and it will keep in the fridge for several days.
Vegan Chickpea Salad
If you love this Vegan Chickpea Salad recipe, please leave me a comment below to let me know and don’t forget to give the recipe a star rating too! You can find me on Instagram and Twitter as well – I LOVE seeing your pics when you make my recipes. Be sure to tag @veggie_inspired and #veggieinspired to make sure I see you post.
In a medium bowl, slightly mash the chickpeas with a potato masher or fork.
Add the remaining ingredients and mix well.
Refrigerate until ready to serve.
~Enjoy this salad on it's own, with crackers, stuffed in a pita, between two slices of bread with a thick slice of tomato and avocado or atop a green salad.
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