Everyone needs a couple of go-to recipes in their arsenal –
Things that you can whip together in 10 minutes when you’re starving or ultra-short on time. I’m not sure how I’ve managed to go this long without putting this super simple vegan chickpea salad recipe up on the blog, but I’m here today to apologize for keeping this gem from you for so long.
Besides how easily it comes together with only a handful of ingredients, my favorite thing about this chickpea salad recipe is how versatile it is. Whether you pile it on sourdough toast, roll it up in your favorite wrap, stuff it into romaine hearts, or scoop it up with your favorite crackers, it’s savory and hearty and perfect.
– 1.5 cups cooked chickpeas/garbanzo beans (rinsed and drained if using canned)
– 1/4 cup finely chopped onion
– 2-3 stalks finely chopped celery
– 1/2-1 tsp italian seasoning
– salt & pepper to taste
– 2 heaping tbsp vegan mayo
– 1/8-1/4 tsp garlic powder (optional)
This one really couldn’t be much easier to put together! Place your cooked, drained chickpeas in a larger bowl. Using a potato masher or the back of a fork, start smashing! You don’t want to use a food processor or blender, because you do NOT want to turn this into a paste. Use a little elbow grease (Hey! You’re getting an arm workout in!) and keep smashing until there are no more whole, un-smushed chickpeas.
Add in the onions, celery, and spices and mix to combine evenly. Add in the Vegenaise and mix again, until all the ingredients are coated. Taste your mixture and adjust the seasoning as needed. That’s it!
Now, this is just a basic recipe for vegan chickpea salad. I generally like it pretty plain – ideally on some great, crusty, toasted bread with a little dijon mustard, fresh sliced tomatoes, and a few crisp romaine lettuce leaves – but feel free to go wild. Mix and match from these options, or experiment with your favorite add-ins!
– sliced apples
– dried cranberries
Nuts & Seeds
– whole or chopped walnuts
– slivered almonds
– pine nuts
– sunflower seeds
– flax seeds
– swap the regular onion for red onion, green/spring onion, or chives
– swap the Vegenaise and Italian seasoning for plain non-dairy yogurt and yellow curry powder
– skip the black pepper and italian seasoning, and go for white pepper and fresh minced tarragon