How to Make Superb Vegan Chickpea Salad

 

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!

This post has been updated 12/13/22

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. 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:

1-15 ounce can chickpeas (drained and 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 rinsed

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.

 

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

If you prefer, blend superb vegan chickpea salad into 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 can be so versatile? They taste great in hummus, casseroles, stews, dahl, curry, falafel, or in a tasty, nutritious greens/bean/grain bowl.

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. 💖

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