If you’re searching for delicious and easy vegan recipe ideas, this Vegan Chickpea Salad is a must-try! Ready in just 15 minutes, it’s packed with flavor, texture, and wholesome ingredients. Mashed chickpeas, crunchy almonds, juicy grapes, and creamy vegan mayo combine to create a refreshing and satisfying dish.
Perfect for meal prep, quick lunches, or a light dinner, this recipe is high in plant-based protein and fiber, making it both nutritious and filling. Whether served in a sandwich, wrap, or as a dip, this chickpea salad is sure to become a staple in your vegan meal rotation.
Why You’ll Love This Vegan Recipe Idea
- Quick & Easy – Ready in just 15 minutes.
- Healthy & Nutritious – Packed with plant-based protein, fiber, and healthy fats.
- Versatile – Enjoy in sandwiches, wraps, lettuce cups, or as a dip.
- Great for Meal Prep – Stays fresh in the fridge for up to 5 days.
Ingredients
Servings: 4
Calories per serving: 209 kcal
- 1/2 cup raw slivered almonds
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 celery ribs, diced small
- 1/2 cup red grapes, halved
- 1/4 cup dried cherries
- 1/2 cup vegan mayo
- 1 tbsp lemon juice (about 1/2 lemon)
- Salt and black pepper, to taste
How to Make Vegan Chickpea Salad
1: Process the Almonds
- In a food processor, pulse the slivered almonds a few times until crumbly. Be careful not to over-process into a powder or paste.
2: Mash the Chickpeas
- Add the chickpeas to the food processor and pulse a few times until flaky. Some whole chickpeas are fine; you don’t want a smooth paste.
3: Mix Everything Together
- In a large bowl, combine the almond-chickpea mixture, celery, grapes, dried cherries, vegan mayo, lemon juice, salt, and pepper.
4: Chill & Serve
- Refrigerate until ready to serve. It’s best when chilled for at least 15 minutes. Serve in sandwiches, on a salad, or as a dip with crackers. Enjoy!
Tips for Success
- Don’t over-process the almonds; they should remain crumbly, not powdery.
- Avoid over-mashing the chickpeas to maintain a flaky texture.
- No food processor? Chop the almonds by hand and mash the chickpeas with a fork.
- For extra flavor, toast the almonds before pulsing.
- Adjust creaminess by adding vegan mayo gradually.
Serving Suggestions
This vegan recipe idea is incredibly versatile! Try serving it in:
- Vegan sandwiches – Use croissants, sourdough, or whole-grain bread.
- Lettuce wraps – A fresh, low-carb option.
- Buddha bowls – Serve over a bed of greens or quinoa.
- As a dip – Enjoy with crackers, pita, or sliced veggies.
Variations & Customizations
- Nut-Free – Swap almonds for sunflower seeds or pepitas.
- Oil-Free – Use vegan plain yogurt or cashew mayo instead of vegan mayo.
- Extra Flavor – Add garlic powder, onion powder, Dijon mustard, or curry powder.
- More Crunch – Toss in diced apples, shredded carrots, or cucumbers.
Storage
- Refrigerate: Store in an airtight container for up to 5 days.
- Freezing: Not recommended, as the texture may change.
- Meal Prep: Make a batch in advance for quick lunches throughout the week.
Frequently Asked Questions
What else can I add to this chickpea salad?
Fresh veggies like shredded carrots, diced apples, red onions, or avocado can enhance the flavor and texture.
Should I serve vegan chickpea salad hot or cold?
This salad is best served cold, as the flavors meld together beautifully after chilling.
How long does vegan chickpea salad last?
It stays fresh in the fridge for up to 5 days when stored in an airtight container.
Final Thoughts
This Vegan Chickpea Salad is the ultimate vegan recipe idea for anyone looking for a quick, healthy, and satisfying meal. Whether you enjoy it in a sandwich, lettuce wrap, or as a dip, it’s sure to become a staple in your plant-based meal rotation.
For more vegan recipe ideas, check out our latest plant-based creations on FoodandTips.com. Happy cooking!