This easy vegan chickpea salad is rich in protein, fiber, flavor, and versatility. Made from plant-based pantry staples, this salad can be planned in advance or put together totally last minute. Try serving it between slices of whole-grain bread, as a dip paired with veggie sticks and crackers, or atop loaded salads. This legume-based dish is the perfect appetizer, snack, and meal addition. For increased simplicity, this salad can be made with or without a food processor—let’s get mashing!
During her studies to become a registered dietitian, Anja—a longtime vegetarian—transitioned to a vegan diet. Living in Kalamazoo, Michigan at the time (Go Broncos!), she met Maggie and Tammie through VegOut Kalamazoo (one of VegOut’s first focus cities) and began collaborating with the duo. When she’s not writing about new vegan eats, practicing as a pediatric clinical dietitian, and virtually coaching fellow plant-based eaters, you can find her creating veg-centric recipes, trying new cruelty-free products, and spending time with her partner Addison and cat Kovu.
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