Vegan Chickpea Salad
Easy lunch recipe made with mashed chickpeas mixed and classic chicken salad ingredients (minus the chicken!).
Servings: 5 servings
Calories: 500kcal
Ingredients
- 2 15 ounce cans chickpeas see note 1
- ¼ cup vegan mayonnaise
- 2 tablespoons tahini
- 2 tablespoons stone ground mustard
- 1 tablespoon apple cider vinegar see note 2
- 1 teaspoon dry dill
- ¼ teaspoon salt more to taste
- ½ cup diced red onion
- ¼ cup diced carrot
- ¼ cup diced celery
- ¼ cup roasted sunflower seeds
- ¼ cup raisins
- fresh ground black pepper, to taste
Instructions
- Add the chickpeas, mayonnaise, tahini and mustard a medium bowl. Mash with a fork or potato masher until most of the chickpeas are broken down. I like to leave a few whole pieces. You can also use a food processor to break down the chickpeas.
- Add apple cider vinegar, dry dill and salt. Stir to combine. Add in the remaining ingredients: red onion, carrot, celery, sunflower seeds, raisins. Add freshly ground black pepper to taste and taste for salt.
- Portion out ⅕ of the recipe onto a slice of whole wheat bread. Top with lettuce, tomato, and all of your favorite sandwich fillings.
Video
Notes
- Chickpeas: If using canned chickpeas, drain off liquid and pat chickpeas dry with a paper towel or cloth to remove excess moisture. Two cans chickpeas = ~3 cups. You can simmer the chickpeas with their juices for ~10 minutes to make them easier to mash. Drain the chickpeas and pat dry before using.
- Apple cider vinegar can be replaced with regular vinegar or lemon juice as needed.
- Leftovers: This recipe makes 5 sandwich servings. The chickpea salad itself keeps for 4-5 days refrigerated in a closed container.
- Fall variation: I use chopped pecans and pumpkin seeds instead of the other nuts/seeds, and add diced apple instead of raisins, and use diced shallot instead of onion. I also add a pinch of nutmeg and pinch or two of sugar.
Nutrition
Serving: 1sandwich | Calories: 500kcal | Carbohydrates: 66g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 616mg | Potassium: 573mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1118IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 6mg
