Name: Vegan Chickpea Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 15 oz low sodium canned chickpeas (- drained and rinsed); ½ small onion (- chopped); 1 large carrot (- chopped); 1 stalk celery (- chopped); 1 Tbsp capers; 1 Tbsp Nutritional Yeast ((optional)); 1 Tbsp mustard; 2 Tbsp Vegenaise (or avocado mayo); ¼ tsp Himalayan cooking salt; ⅛ tsp ground black pepper; 1 Tbsp fresh parsley (or 1 tsp dried parsley)

This Vegan Chickpea Salad recipe is a plant-based cousin to egg salad, tuna salad, and chicken salad. It makes a tasty and satisfying sandwich filling.

A wood bowl of chickpeas - the main ingredient in this Gluten-Free Vegan Chickpea Salad recipe

My granny used to make me amazing tuna salad sandwiches. And I've always been a fan of egg salad. So, you can imagine my delight when I discovered vegan chickpea salad offers similar flavors and textures. It's become a lunch-time favorite.

I usually have it on a gluten-free Food For Life Brown Rice Tortilla with thinly sliced tomatoes and baby greens.

Gluten-free tortillas can be difficult to work with because they lack pliability. I've developed a way to fold them. I warm them in the microwave for about 30 seconds. Then, the trick is to fold up the bottom, fold in the sides, leave the top open, and use a toothpick to hold the wrap closed.

When I do the photoshoot for this recipe I'll add a short video to demonstrate what I've described above. In the meantime, here's a simple drawing:

how to fold a gluten-free tortilla to make a wrap

Recipe Options

Nutritional yeast enhances the taste. However, I know some folks need to avoid it. (See NutritionFacts.org Is Nutritional Yeast Healthy for Everyone?) You can omit this ingredient if you need to.

The recipe also calls for Vegenaise. But, if you don't mind a few extra steps, you can use avocado mayo. It's easy to make. Simply use a stick blender to combine:

½ ripe avocado
1 tablespoon fresh lemon juice
⅛ teaspoon Himalayan Cooking Salt
2 tablespoon extra virgin olive oil

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Vegan Chickpea Salad

Prep Time 10 minutes

Total Time 10 minutes

Servings

Ingredients

15 oz low sodium canned chickpeas - drained and rinsed
½ small onion - chopped
1 large carrot - chopped
1 stalk celery - chopped
1 tablespoon capers
1 tablespoon Nutritional Yeast (optional)
1 tablespoon mustard
2 tablespoon Vegenaise or avocado mayo
¼ teaspoon Himalayan cooking salt
⅛ teaspoon ground black pepper
1 tablespoon fresh parsley or 1 teaspoon dried parsley

Instructions

Add all ingredients to a food processor fitted with an S blade and pulse 3-4 times until mashed and blended

Notes

Enjoy as a salad topping or in a sanwhich or wrap.

Vegan Chickpea Salad Review

A few years ago, I tried one of those meal delivery programs. Some of the recipes weren't compatible with my lifestyle, but one of them inspired me to make this vegan chickpea salad. So, overall it was a win!

If you make this salad, please share your thoughts in the comments below – including anything you would do differently.

About Test Kitchen Recipes:

Developing a recipe, taking photos, editing photos, writing and editing posts takes many hours. In order to share new recipes with you more often, I have added a new section to my blog. The Test Kitchen features recipes I am still tweaking or simply have not had time to photograph or write about in detail. As such, if you try any of these recipes, I would especially appreciate hearing your comments, questions or suggestions as I continue to fine-tune the content.