Chickpeas are the powerhouse of the legume family. They’re super good for you (full of fiber, protein, Vitamin C, etc.), and you can make so many different dishes with them, from hummus to “cookie dough” dip to this vegan chickpea salad.
This salad tastes like freshness—full of juicy tomatoes, crunchy celery, and earthy chickpeas. I started making this dish this past summer when I had an excess of tomatoes due to working at a hydroponic greenhouse. I worked twice a week picking tomatoes and getting covered in dirt, pollen, and tomato flowers. The greenhouse couldn’t sell all the tomatoes we picked, so I always went home with boxes and bags full of tomatoes (below are just some of the tomatoes I picked). They ended up in dishes like this one and in this vegan chickpea “tuna” salad.
This vegan chickpea salad, or should I say “salad,” because it doesn’t contain any leafy greens (and I feel like all true salads should include greens) is super easy to make. It takes only five minutes to make, contains only five ingredients, AND it’s protein-packed. Seriously, what’s not to love? This salad is a vegan spin on the classic “tuna salad” recipe with chickpeas instead of tuna as protein.
Vegan Chickpea Salad
Ingredients
Instructions
Drain and rinse the chickpeas. Then add them to a large bowl.
Mix in the salt and vegan mayonnaise (I use Vegenaise). You can use regular mayo, but then the dish won’t be vegan anymore. Smash the chickpea mixture with a fork.
Wash the celery. Then chop it into ½-inch pieces. Wash the tomatoes and chop them up. Add both into the mixture. Serve “as is†in bowls, or on bread as a sandwich. Enjoy!
Seriously, who needs tuna when you have versatile chickpeas? They’re better for the environment and for your body than tuna, so use them instead. Make this vegan chickpea salad and enjoy the tastes of summer as you wait for actual summer to come!