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!
Servings: 4-5
Time: 10-15 minutes
Ingredients
- 1 medium stalk celery, roughly chopped
- 1 15oz can chickpeas, drained and rinsed
- 3 tablespoons vegan mayo or blended silken tofu
- 2 teaspoons each: dried dill, onion powder, and garlic powder
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1 tablespoon nori or dulse flakes (seaweed)
Directions
Food Processor
- Add all ingredients to your food processor.
- Pulse until well combined, scraping the sides occasionally.
Note: Do not overprocess. The goal is not a hummus-like consistency, but a more chunky texture.
Hand-Mashed
- Chop the celery into much smaller pieces and set aside.
- In a separate bowl, add all the other ingredients.
- Use a potato masher or large fork to mash ingredients to the desired consistency.
- Add in the chopped celery toward the end and mix well.
Recipe and image adapted from vegcentricdietitian.com.
