This Vegan Chickpea Salad is an incredibly accessible addition to any prep regimen. Its simplicity and versatility lend itself easily to salads, sandwiches, wraps, and the occasional spur-of-the-moment spoon-full.


HERE’S WHAT YOU’LL NEED TO GET STARTED


INGREDIENTS:

  • 2 cans of chickpeas
  • 3 tablespoons of vegan mayo
  • Salt & Pepper
  • 1 tablespoon of yellow mustard
  • 1 tablespoon of lemon juice
  • 1 tablespoon of water
  • 2 celery ribs
  • 1 red bell pepper
  • ⅓ cup of pickles
  • 1 handful of spinach
  • 1 tablespoon of poultry seasoning (sage, thyme, marjoram, celery seed, cayenne)
  • ½ tablespoon of paprika


In our version of vegan chickpea salad, we’re using poultry seasoning to emulate the taste of a chicken salad. For sweetness, raisins or dried cranberries are great additions.


If you want to go for a more tuna salad taste, you can leave out the chopped veggies and substitute the poultry seasoning with some crushed seaweed. We personally like the taste of bell peppers and spinach in ours, but feel free to get creative and add different veggies to give you that fresh taste and satisfying crunch.

STEP 1) BLEND


Add lemon juice, water, yellow mustard, mayo and ¾ cup of chickpeas to the blender or food processor and blend until chickpeas are liquified. 


You can scrape the sides as needed to make sure you get a smooth consistency.

STEP 2) PULSE


Add the remaining chickpeas to the blender with a couple of pinches of salt and pepper. Pulse the chickpeas a couple of times until you get the desired texture. 

Be careful! It’s very easy to over-blend and end up with a product that’s a little mushier than you’d like. You know your blender or processor better than we do.

STEP 3) CHOP


Finely chop the celery, bell pepper, pickles, and spinach.

STEP 4) MIX


Add chickpea mixture and chopped veggies into your mixing bowl (or prep container if you want to cut down on some dishes).

While mixing together, add in the paprika, poultry seasoning, and a couple more pinches of salt and pepper. Adjust salt & pepper to taste.

STEP 5) PREPARE


Toast your favorite bread, add desired toppings, and enjoy!


We added sliced tomato, onion, lettuce, and mustard to ours.

Meal prepping with this vegan chickpea salad is so quick and easy that it may be hard to keep in the fridge for more than a few days.


You can always double up on the ingredients to make a larger batch for a quick go-to meal throughout the week. We’ve definitely been guilty of it ourselves on many occasions.

Want to hear about our favorite plant-based spots in the city or easy recipes to try for yourself at home?


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