• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Daily Dish
  • About Me
  • Recipes
  • Wellbeing๐Ÿงก
  • Contact
  • Subscribe
  • Gluten-Free
  • Navigation Menu: Social Icons

    Connect With Me

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About Me
  • Recipes
  • Wellbeing๐Ÿงก
  • Contact
  • Subscribe
  • Gluten-Free
  • Let's Connect

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Wellbeing๐Ÿงก
    • Contact
    • Subscribe
    • Gluten-Free
  • Let's Connect

    • Facebook
    • Instagram
    • Pinterest
  • ร—
    • Vegan Cherry Pie
      Vegan Cherry Pie
    • Timeline shifts.
      Timeline Shifts: Understanding Multidimensional Consciousness
    • The art of surrender.
      The Art of Surrender: The Freedom in Letting Go
    • Vegan chocolate brownies in a stack.
      Vegan Chocolate Brownies
    • Vegan chicken Caesar salad in a bowl.
      Vegan Chicken Caesar Salad
    • Vegan Cobb salad recipe on a platter.
      Vegan Cobb Salad
    • Vegan raspberry cheesecake bars on a white background.
      Vegan Raspberry Cheesecake Bars
    • A person with their head in a galaxy, representing 5D conciousness.
      Understanding 3D, 4D & 5D Consciousness
    • Vegan Greek New Years Cake on a cake stand.
      Vegan Vasilopita ~ Greek New Year's Cake
    • New Year Tarot Spread.
      The Path Ahead: A New Year Tarot Spread
    • The 12 Nights of Yule.
      The 12 Nights of Yule~ Ancient Pagan Yule Traditions
    • A woman holding a poster with a gratitude affirmation on it.
      111 Sacred Gratitude Affirmations for Spiritual Growth and Daily Joy
    Home ยป Salads and Bowls

    Quick Vegan Chickpea Salad

    Published:Oct 23, 2023ยท Modified: Jun 22, 2024 by Keri Bevan

    • Share
    • Email
    Jump to Recipe Print Recipe

    This vegan chickpea salad is full of fresh veggies and topped with a lemon tahini dressing. It makes a satisfying lunch or a wonderful side for a larger meal. Plus, it's loaded with fresh plant-based nutrients.

    2 bowls of vegan chickpea salad with a spoon in one.
    vegan chickpea salad
    Jump to:
    • ๐Ÿ’šReasons You'll Love This Recipe
    • ๐Ÿ›’Ingredients
    • ๐Ÿ‘จโ€๐ŸณHow To Make Vegan Chickpea Salad
    • ๐Ÿ’กVariations
    • ๐Ÿฝ๏ธServing Suggestions
    • โ„๏ธStorage Instructions
    • ๐Ÿ™‹Frequently Asked Questions
    • You Might Also Enjoy These Vegan Salad Recipes
    • ๐Ÿ“– Recipe
    • โ„๏ธStorage Instructions
    • Comments

    This vegan chickpea salad is one of my go-to lunch recipes. There's no complicated ingredient - just fresh, healthy plant-based goodness. What makes it next-level good is the creamy tahini dressing. The nutty, zesty flavor just complements the chickpeas and veggies so well.

    Plus, it you're like me - meal prepping ahead of time is the answer to a busy work week. And, unlike salads that contain greens, this salad holds up well over time. Make it ahead and keep it in the fridge for a quick, nutritious lunch or light dinner. For another great, protein packed salad, be sure to check out my Roasted Leek & Butter Bean Salad recipe.

    Related Post: Vegan Fall Kale Salad

    ๐Ÿ’šReasons You'll Love This Recipe

    ๐Ÿ’š This chickpea salad is vegan and gluten free.

    ๐Ÿ’šThe flavors of the salad intensify after marinating in the dressing. Make it ahead and store it in the fridge. It will only get better with time!

    ๐Ÿ’š If you're looking to get your plant-based protein fix, vegan chickpea salad is the answer.

    Ingredients needed to make chickpea salad.
    ingredients

    ๐Ÿ›’Ingredients

    • Chickpeas: For this recipe we'll be using canned chickpeas. However, if you want to cook your own from scratch, please feel free!
    • Cherry Tomatoes: Choose ripe, sweet cherry tomatoes. Sun Gold tomatoes, Piccolo tomatoes or Sweet 100 would be my top three choices.
    • Cucumber: The best cucumbers to use in this salad are either English cucumbers or Persian cucumbers.
    • Red Onions: Red onions tend to have a milder and slightly sweeter flavor compared to yellow onions. They add a subtle onion flavor without overpowering the other ingredients in the salad.
    • Olives: Kalamatas are my go-to choice when it comes to olives.
    • Cilantro: Cilantro has a bright, fresh, citrusy flavor with slightly peppery undertones. It really adds to the flavor of the salad. Of course, I know there's a group of people who don't like the taste cilantro, so if that's you - just double up on the parsley.
    • Parsley: Parsley adds a subtle herbaceous brightness.
    • Lemon & Tahini: Lemon and tahini are perfect complements. Lemon adds a citrusy acidity that cuts through the richness of tahini and balances it out.
    • Cumin, Garlic, Salt & Pepper: These are the spices you'll need for the creamy tahini dressing.
    A glass bowl with chickpeas, veggies, herbs and a wooden spoon.
    A jar of tahini dressing with a spoon.

    ๐Ÿ‘จโ€๐ŸณHow To Make Vegan Chickpea Salad

    • In a large bowl, combine your chickpeas, cherry tomatoes, cucumber, red onion, parsley, cilantro, and black olives.
    • In a separate bowl, whisk together your tahini, water, lemon juice, maple syrup, minced garlic, ground cumin, salt, and pepper. Adjust the sweetness and acidity to your liking.
    • Pour the tahini dressing over the chickpea mixture and toss until everything is well coated.
    • If you're using vegan feta cheese, gently fold it into the salad.
    • Refrigerate the chickpea salad for at least 30 minutes to allow the flavors to meld.
    • Before serving, give the salad a final toss and adjust the seasoning if needed.
    • Serve chilled and enjoy!
    Vegan chickpea salad close-up shot.
    vegan chickpea salad

    ๐Ÿ’กVariations

    • Add Curry Flavor:
      • Mix in a teaspoon of curry powder or curry paste to the tahini dressing and add raisins or chopped dried apricots for a curry-flavored twist. Garnish with chopped cilantro.
    • Tex-Mex:
      • Incorporate corn kernels, diced avocado, cherry tomatoes, and a dash of cumin into the salad. Top with a squeeze of lime juice for a Tex-Mex flair.
    • Asian Sesame Vegan Chickpea Salad:
      • Replace cilantro with chopped fresh mint and parsley. Add julienned carrots, thinly sliced red bell peppers, and toasted sesame seeds. Drizzle a soy-ginger dressing for an Asian-inspired variation.
    • Fall Harvest:
      • Toss in diced apples or pears, dried cranberries, and chopped walnuts or almonds for a sweet and crunchy harvest-themed salad. Use a touch of cinnamon in the tahini dressing for warmth.

    ๐Ÿฝ๏ธServing Suggestions

    • These stuffed Portobello mushrooms would make a lovely complement to vegan chickpea salad.
    • For a full dinner dinner, try this tofu jalfrezi curry alongside your chickpea salad.
    • Pile your chickpea salad into these falafel gyros. You could also use it to fill falafel pita sandwiches.
    • These blackened tofu steaks would be a would be perfect main course to serve with this salad.

    โ„๏ธStorage Instructions

    Refrigerator

    • Store the prepared salad in an airtight container in the refrigerator. It should stay fresh for 3-4 days.
    • If you're making the salad ahead of time, consider storing the dressing separately. Toss the salad with the dressing just before serving to prevent it from becoming too soggy.
    • If you want to extend the storage time, you can prepare and store the chickpeas, tahini dressing, and non-perishable ingredients together. Add fresh vegetables just before serving.

    ๐Ÿ™‹Frequently Asked Questions

    Are canned chickpeas vegan?

    Yes, canned chickpeas are typically vegan. Canned chickpeas are legumes that are processed and packaged in water or a brine solution, and they don't contain animal-derived ingredients.

    What are the benefits of eating chickpeas?

    They're an excellent source of plant-based protein, fiber, and various vitamins and minerals, contributing to improved digestion, sustained energy levels, and muscle health. Additionally, chickpeas have been linked to better weight management, reduced risk of chronic diseases, and support for heart health due to their nutrient-rich composition.

    Can you freeze chickpeas?

    Yes, you can freeze cooked (or canned) chickpeas. If you're cooking them from scratch, make sure they're completely cooled before transferring them to an airtight container or freezer bag. Frozen chickpeas can be stored for up to 3 months and are convenient for adding to soups, stews, or other dishes.

    You Might Also Enjoy These Vegan Salad Recipes

    Cucumber Radish Salad With Dill Dressing

    Spicy Cucumber Mango Salad

    Jerusalem Salad - Israeli Salad

    Strawberry Walnut Salad

    Chick-fil-A Kale Salad Recipe {Copycat Recipe}

    53 Luscious Vegan Salad Recipes

    Vegan Couscous Salad With Pomegranate

    Easy Pesto Orzo Salad

    ๐Ÿ“– Recipe

    A Ceramic bowl with vegan chickpea salad in it.

    Vegan Chickpea Salad

    Keri Bevan
    This vegan chickpea salad is full of fresh veggies and topped with a lemon tahini dressing. It makes a satisfying lunch or a wonderful side for a larger meal. Plus, it's loaded with fresh plant-based nutrients.
    5 from 34 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 0 minutes mins
    Total Time 10 minutes mins
    Course lunch, Salad, Side Dish
    Cuisine American
    Servings 4 servings
    Calories 234 kcal

    Ingredients
     
     

    For the Salad:

    • 2 cans 15 ounces each chickpeas, drained and rinsed
    • 1 cup cherry tomatoes halved
    • 1 cucumber diced
    • ยฝ red onion finely chopped
    • ยผ cup fresh parsley chopped
    • ยผ cup fresh cilantro chopped
    • ยผ cup black olives sliced
    • ยฝ cup vegan feta cheese crumbled (optional)

    For the Tahini Dressing:

    • โ…“ cup tahini
    • ยผ cup water adjust for desired consistency
    • 2 tablespoons lemon juice
    • 2 tablespoons maple syrup or agave nectar
    • 1 clove garlic minced
    • ยฝ teaspoon ground cumin
    • Salt and pepper to taste

    Instructions
     

    • In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, cilantro, and black olives.
    • In a separate bowl, whisk together the tahini, water, lemon juice, maple syrup, minced garlic, ground cumin, salt, and pepper. Adjust the sweetness and acidity to your liking.
    • Pour the tahini dressing over the chickpea mixture and toss until everything is well coated.
    • If you're using vegan feta cheese, gently fold it into the salad.
    • Refrigerate the chickpea salad for at least 30 minutes to allow the flavors to meld.
    • Before serving, give the salad a final toss and adjust the seasoning if needed.
    • Serve chilled.

    Notes

    โ„๏ธStorage Instructions

    Refrigerator

    • Store the prepared salad in an airtight container in the refrigerator. It should stay fresh for 3-4 days.
    • If you're making the salad ahead of time, consider storing the dressing separately. Toss the salad with the dressing just before serving to prevent it from becoming too soggy.
    • If you want to extend the storage time, you can prepare and store the chickpeas, tahini dressing, and non-perishable ingredients together. Add fresh vegetables just before serving.

    Nutrition

    Calories: 234kcalCarbohydrates: 21gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 290mgPotassium: 365mgFiber: 3gSugar: 9gVitamin A: 670IUVitamin C: 21mgCalcium: 82mgIron: 2mg
    Keyword vegan chickpea salad
    Tried this recipe?Let us know how it was!

    More Vegan Salads And Bowls

    • Bulgar Wheat salad in a serving dish.
      Bulgur Wheat Salad
    • Mediterranean kale pasta salad in a white bowl.
      Mediterranean Kale Pasta Salad
    • Vegan macaroni salad in a ceramic bowl.
      Vegan Macaroni Salad
    • Vegan poke bowl on a white marble background.
      Vegan Poke Bowl

    Reader Interactions

    Comments

    1. Emily

      October 30, 2023 at 7:44 pm

      5 stars
      very nice

      Reply
    5 from 34 votes (33 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Keri Bevan

    Welcome, I'm Keri

    I'm the food photographer and recipe developer and writer behind Daily Dish. I'm a certified Reiki Master with a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London

    More About Me
    SUBSCRIBE

    Popular Posts

    • Vegan lentil shepard's pie in a baking dish.
      Vegan Lentil Shepard's Pie
    • Merkaba and wing on abstract color background. Sacred geometry
      Metatron's Cube: The Sacred Geometry of an Archangel
    • Black bean and brown rice casserole in a grey pan.
      Black Bean & Brown Rice Casserole With Creamy Vegan Queso
    • Eggplant burgers on a grey plate.
      Eggplant Burgers with Caramelized Onions and Smoky Aioli

    Cozy Soups

    • Fava bean soup in a ceramic bowl.
      Fava Bean Soup
    • Vegan potato soup in a bowl with chives and croutons.
      Creamy Vegan Potato Soup
    • Bok choy soup with garlic and ginger.
      Bok Choy Soup With Garlic & Ginger
    • gluten free and dairy free tomato soup
      Creamy Gluten Free And Dairy Free Tomato Soup
    Company logs of people I have worked with.

    Footer

    โ†‘ back to top

    Recipes

    • Breakfast
    • Lunch
    • Dinner
    • Sauces and Dips
    • Gluten Free

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Privacy Policy
    • Daily Dish Web Stories

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ยฉ 2024 Daily Dish

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.