This vegan chickpea salad is a protein-packed, plant-based delight that perfectly combines crunch, creaminess, and wholesome goodness in every bite.
Why you’ll love this vegan chickpea salad
- Plant-based. Perfect for vegans, vegetarians, or anyone looking to incorporate more meatless meals into their lives.
- Nutritious. Thanks to chickpeas, this recipe is a great source of fiber and protein!
- Versatile. Have it on its own, on a cracker, as a sandwich, and more!
- Easy. I bet you already have most ingredients of these ingredients on hand and bonus: it’s a cinch to make!
- Flavorful. The sauce is creamy, nutty, and tangy and the salad is packed with textures from crisp celery, crunchy pecans, and chewy raisins.
Ingredients
Creamy Cashew Sauce
- Cashews – roasted, salted cashews break down into a creamy sauce and provides a rich, nutty flavor.
- Water – helps the cashews blend into a luxuriously creamy sauce.
- Herbs – cilantro and/or parsley work in this recipe. The choice is yours – use one or the other or try a combination of the two! Dill, basil, or even mint might work as well.
- Acids: Apple Cider Vinegar and Lemon Juice – provide a tangy kick to balance out the richness of the cashews.
- Dijon Mustard – adds a savory, tangy depth of flavor.
Vegan Chickpea Salad
- Chickpeas – you’ll need 3 (15 oz) cans that have been drained and rinsed. This is our main ingredient which is full of plant-based protein and fiber.
- Veggies: Celery and Red Onion – both offer a refreshing crunch and subtly sharp flavor. Use green onions instead of red onion for less bite.
- Pecans – add a nutty flavor and extra crunch.
- Raisins – balances the savory elements with a sweet flavor and chewy texture.
How to make
- Use a high powdered blender to blend the cashews, water, cilantro/parsley, vinegar, lemon juice, Dijon, salt, and pepper until smooth. This is our cashew sauce.
- In a large bowl, combine chickpeas, celery, pecans, raisins, and red onion. Toss with the cashew dressing, then chill in the fridge if desired, and enjoy!
Pro tip
If you don’t have a high powdered blender, you may need to soak your cashews in water overnight to soften them! If they’re not roasted/salted, you’ll likely need to adjust seasonings.
Variations
- Make it spicy. Blend a jalapeno into the cashew sauce for a kick of heat!
- Use different nuts. Swap pecans for walnuts, almonds, or your favorite seed!
- Try another fruit. Replace raisins with dried cranberries, chopped dates, or even fresh fruit such as chopped apple.
- Make it creamier. Add in some healthy fats by blending an avocado into the dressing.
How to serve vegan chickpea salad
- Use as a sandwich filling. Toast your favorite bread and voila! Lunch is served. Throw on some arugula and vegan cheese if you’re feeling extra.
- Serve as a dip. Scoop it with crackers or bell pepper wedges for a quick, nutritious, and filling snack.
- Make it into a salad. Spoon over a bed of mixed greens for a hearty, yet light salad.
What to serve with vegan chickpea salad
This vegan chickpea salad is hearty enough to serve on its own, but is also great with a variety of sides:
- Chips and Vegan Cashew Queso
- Instant Pot Applesauce
- Air Fryer Sweet Potato Fries
- Instant Pot Minestrone
How to store
Leftovers will last in an airtight container in the fridge for up to 5 days or in the freezer for up to a month.
To enjoy again, thaw in the fridge, if frozen, then serve and enjoy!
– Jennifer
Vegan Chickpea Salad
This vegan chickpea salad is a protein-packed, plant-based delight that perfectly combines crunch, creaminess, and wholesome goodness in every bite.
Prep Time: 20 minutes
Cook Time: 0 minutes
Yield: 6 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Creamy Cashew Sauce
- 1 cup roasted, salted cashews
- 1/4 cup water
- 1/4 cup cilantro/parsley use one or the other or use a combination of both!
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper
Vegan Chickpea Salad
- 3 (15 oz) cans chickpeas drained
- 1 cup diced celery
- 1 cup roasted, salted pecans chopped
- 1/2 - 1 cup raisins
- 1/2 red onion finely diced
- Toasted bread, crackers, bell peppers, etc. for serving
Instructions
Creamy Cashew Sauce
- Place cashews, water, cilantro/parsley, vinegar, lemon juice, Dijon, salt, and pepper into a high powered blender and blend until smooth.
- Taste and re-season, if necessary, then set aside.
Vegan Chickpea Salad
- Place chickpeas, celery, pecans, raisins, and red onion into a large bowl, then toss with dressing.
- Taste and re-season, if necessary, chill in the fridge, if desired, and enjoy on bread, crackers, etc.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:5 Days
Freezer:1 Month
Reheat:Thaw in the fridge if frozen
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Vegan Chickpea Salad
Amount Per Serving (1 serving)
Calories 676 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Sodium 598mg26%
Potassium 1090mg31%
Carbohydrates 89g30%
Fiber 21g88%
Sugar 13g14%
Protein 25g50%
Vitamin A 190IU4%
Vitamin C 8mg10%
Calcium 146mg15%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: chickpea salad sandwich recipe, high protein vegan meals, plant-based meals, vegan sandwich recipes