Monday, August 15, 2022

How to Make Superb Vegan Chickpea Salad

 

superb vegan chickpea salad sandwich

Superb Vegan Chickpea Salad is a refreshing dish that's easy to make, tastes delicious, and is so versatile. Serve this luscious veg bean salad on whole grain bread or bun, scoop it up as a dip for carrots, celery, or slices of red bell peppers, put it into a wrap or pita, or present it as a flavorful topping on a cracker or bed of leafy greens!


vegan chickpea salad as an appetizer



Another name for chickpeas is garbanzo beans. This plant-based ingredient can be purchased in cans or dried (in the bulk section of most markets). Dried beans are less expensive than canned ones, and can be seasoned the way you like them. Canned beans are ever so handy, as they eliminate the need to pre-soak and cook the chickpeas.


For more about cooking beans see Eat Beans: Amazing Plant Protein Powerhouse.



Chickpea salad health benefits are plentiful. I've listed the most outstanding below


1. Chickpeas are an excellent source of protein and fiber.


2. Chickpeas are rich in Iron, Zinc, Phosphorus, Manganese, and B vitamins.


3. Health Studies indicate chickpeas may help with weight loss.


4. Chickpeas help with blood sugar control, as the starch in chickpeas is digested slowly resulting in stabilized sugar levels.

 



Make Superb Vegan Chickpea Salad

Often because it is


Colorful and delectable


Easy to make


Wholesome


Rich in veg protein


Perfect for lunch, dinner, or snack time




Learn How to Make

 Superb Vegan 

Chickpea Salad Now


Ingredients for Vegan Chickpea Salad


Ingredients:


1-15 ounce can chickpeas (drained but not rinsed) 

2 stalks celery rinsed

1 organic red pepper (rinsed, seeds removed, sliced)

1 medium yellow onion peeled

1 chunk red cabbage (about 1/2 cup) rinsed

2 carrots (scrub don't peel)

¼ chunk large zucchini (scrub don't peel)

1 in. piece fresh ginger (peel removed)

1 clove garlic or garlic powder to taste

½ cup fresh parsley

¼ cup fresh squeezed lemon juice

2 Tablespoons Tahini

2 teaspoons Dijon mustard 



What to do:


1. Use the steel blade of a food processor to gently pulse (chop) ingredients in this order: fresh peeled ginger, fresh parsley, onion, celery, carrots, red cabbage, zucchini, Tahini, Dijon mustard, fresh garlic clove or garlic powder, and lemon juice.

 

2. Put aside 1/3 of the can of chickpeas. Then add the rest of the chickpeas to the food processor and chop them. Pour whole chickpeas into a mixing bowl and empty contents of the food processor into mixing bowl too. 

This method allows some chickpeas to retain their circular shape, and adds eye and taste appeal.

 

3. Season chickpea salad to taste with salt, pepper, and optional dried herbs and spices of your choosing. Some favorites of mine are dried oregano and tarragon.


Note: If you want to add additional ingredients such as raw broccoli, kale, spinach, or radish, add extra lemon juice, tahini, and spices. This recipe can be doubled, and is a colorful dish to bring to a potluck or picnic.


4. Pour mixture into a serving bowl or spread salad on bread or rolls for sandwiches. Serve as an appetizer or dip, or veg protein topping on mixed green salad.

 

Vegan Chickpea Salad tops Green Salad


Feel free to embellish my original ideas. Turn superb vegan chickpea salad into an autumn or winter hearty meal. Blend the mix into cooked rice, millet, or wheat berries, etc. 


If you prefer, mix superb vegan chickpea salad with a cup or two of cooked fusilli, penne, or gluten free quinoa. Then, when you serve it, see eyes light up. Yum, yum, yum. 🙋


Did you know chickpeas are so versatile? They taste great in hummus, casseroles, stews, dahl, curry, falafel, or in a tasty, nutritious greens/bean/grain bowl.




Superb Vegan Chickpea Salad Sandwich

Do you include chickpeas in weekly menu planning? 

 

Do you eat a lot of store bought hummus or make you own? I’d love to know.

 

Are you going to try your hand at making this recipe? Please explain.


I read and appreciate every comment, but will not be able to publish those with links. Thanks for understanding.

Please remember to be kind, and leave a comment below. 💖

This post is a feature at Thursday Favorite Things. I'm thrilled and honored to have been selected!




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8 comments:

  1. This sounds good! Pinned - Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth party! Hope you have a fabulous week!

    ReplyDelete
    Replies
    1. Thanks again Helen for the comment, hosting, and your social media support. Have a fabulous week too. Warm regards, Nan

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    2. looks so yummy but so many ingredients-which I would not mind if I could use them all at once in this recipe. I hate buying ingredients for a recipe and then not able to use the leftovers before they go bad.

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    3. Thanks for your comment and understand about not wanting to create food waste. Perhaps your market is similar to mine. At Natural Grocers they have an area in produce section where they sell single carrots, individual onions, stalks of celery, and even will cut a red cabbage in half or quarter if I request that. Feel free to omit ingredients or add ingredients you have on hand. This recipe is very versatile. In any event, Have a beautiful day.

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  2. Nancy, this is one of my favorite ways to eat chickpeas. Your recipe looks delicious especially with the tahini and fresh ginger. Thanks

    ReplyDelete
    Replies
    1. Thanks so much Judee for the visit. Wishing you a great week.

      Delete
  3. Nancy,
    I love anything made with chickpeas. This looks yummy. Congratulations, you are being featured on Thursday Favorite Things. I hope you stop by. https://www.eclecticredbarn.com/2022/08/stop-by-thursday-favorite-things-party.html
    Hugs,
    Bev

    ReplyDelete
    Replies
    1. Hi Beverly, I'm thrilled and delighted to be a feature on Thursday Favorite Things. Thanks so much for the honor. Have a beautiful week. Warm regards, Nancy Andres at Colors 4 Health

      Delete