Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Colorful vegan chickpea salad on a large white speckled plate. Topped with fresh herbs and lemon wedges.

Vegan Chickpea Salad


  • Author: Nyssa Tanner
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This easy chopped vegan chickpea salad is made with a rainbow of fresh veggies, creamy avocado, dill, parsley, green onions, and a simple lemony dressing. A healthy and unique recipe that’s perfect for a quick lunch, summer BBQ, or potluck! Vegan, vegetarian, dairy free, gluten free!


Ingredients

Scale

For the salad

  • 1 15 ounce can of chickpeas, drained and rinsed
  • 1 cup sugar snap peas, cut into 1/4 inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1 cup corn kernels, grilled, fresh, or frozen and thawed
  • 1/2 cup diced radishes
  • 1 medium avocado, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 4 green onions, thinly sliced

For the dressing

  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons grainy mustard
  • 2 teaspoons maple syrup or honey
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Add salad ingredients to a large bowl. Add chickpeas, sugar snap peas, diced cucumber, cherry tomatoes, corn, radishes, avocado, fresh herbs, and green onions to a large bowl. Set aside.
  2. Make lemony dressing. In a small bowl whisk together lemon juice, olive oil, mustard, maple syrup or honey, kosher salt, and black pepper until emulsified.
  3. Toss salad. Pour dressing over salad and toss until well combined. Season to taste with salt and pepper.
  4. Serve and enjoy. Enjoy immediately or cover and store in the refrigerator until ready to dig in!

Notes

This salad is quite hardy and can easily be made a day or so ahead of time. 

This salad will keep in a sealed container in the refrigerator for 3-4 days, though the texture will be best if eaten within 1-3 days. If you plan to make for meal prep you may want to wait to add the avocado until you’re ready to serve.

  • Prep Time: 25 minutes
  • Category: Salad
  • Method: Chopped
  • Cuisine: Healthy

Keywords: chickpeas, summer, BBQ, potluck, salad, veggies, healthy, vegan, dairy free, gluten free