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.
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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
💚Reasons You'll Love This Recipe
💚 This chickpea salad is vegan and gluten free.
💚The 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!
💚 If you're looking to get your plant-based protein fix, vegan chickpea salad is the answer.
🛒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.
👨🍳How 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!
💡Variations
- 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.
🍽️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.
❄️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.
🙋Frequently Asked Questions
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.
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.
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.
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📖 Recipe
Vegan Chickpea Salad
Ingredients
For the Salad:
- 2 cans 15 ounces each chickpeas, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ red onion finely chopped
- ¼ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- ¼ cup black olives sliced
- ½ cup vegan feta cheese crumbled (optional)
For the Tahini Dressing:
- ⅓ cup tahini
- ¼ cup water adjust for desired consistency
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup or agave nectar
- 1 clove garlic minced
- ½ 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
❄️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.
Emily
very nice