Easy Chickpea Salad
This protein-packed chickpea salad is a delicious vegan twist on classic tuna and egg salad! It’s creamy, tangy, and crunchy, making it perfect for open sandwiches, picnic lunches, or as a tasty party dip.
Quick, easy, and loaded with flavour, this is one of my husband’s favorite lunches—and it’s packed with plant-based goodness!
Prep
20 mins
Mix
2 mins
Total
20 mins
Serves
2-4 ppl
Ingredients:
1 cup of Chickpeas
2 sticks of Celery chopped
1 cup of Corn
1/4 of a Red Onion chopped
2 Tbsp of Capers chopped
6 springs of Dill cut small
1 clove of Garlic grated
2 Tbsp of Tahini
1 Tbsp of Mustard
½ Lemon (zest and juice)
1/8 tsp of black salt (kala namak)
freshly cracked black pepper to taste
Instructions step by step
Step 1 – Smooch the chickpeas with a fork, you can leave some half way.
Step 2 – Add all the chopped ingredients, tahini and mustard. Grated the garlic and lemon zest and squeeze ½ of the lemon. Add the salt and pepper.
Step 3 – Serve it on toasted bread and add some toppings of your choice, I like to add Sprouts and some extra dill. You can also use it as a dip.
About these Ingredients:
Chickpeas: While canned chickpeas are a convenient option, I personally recommend using organic dried chickpeas cooked from scratch. Not only do they offer a richer, more satisfying flavour, but they’re also much more budget-friendly.
Tahini: Tahini adds creaminess, nuttiness and will bring all the ingredients together. It is also our only source of fat, a healthy fat that bring a sense of indulging but it’s healthy, choose a good quality one.
Mustard: I’m using organic dijon mustard that is quite mild, you should adjust the amount of mustard according to your taste buds and strength of your mustard.
Black Salt (Kala Namak): If you don’t have it you can leave it out. I avoid salt in general but I have a few exceptions like this recipe. Black salt or Kala Namak is a kiln-fired rock salt with a sulphurous, pungent smell used in the Indian subcontinent. It is composed largely of sodium chloride, lending the salt its colour and smell. It adds a smell almost like egg and brings another flavour to this dish.
How to serve: This fresh summer Salad can be serve as a side dish, as a main or as a snack with some tortilla chips. I like it on a slice of Buckwheat Bread topped with Pickled Red Onion, Dill or Sprouts.
Easy Chickpea Salad
Ingredients
- 1 cup Chickpeas
- 2 sticks Celery chopped
- 1 cup Corn
- 1/4 Red Onion chopped
- 2 Tbsp Capers chopped
- 6 springs Dill cut small
- 1 clove Garlic grated
- 2 Tbsp Tahini
- 1 Tbsp Mustard
- 1/2 Lemon (zest and juice)
- 1/8 tsp black salt (kala namak)
- freshly cracked black pepper to taste
Instructions
- Smooch the chickpeas with a fork, you can leave some half way.
- Add all the chopped ingredients, tahini and mustard. Grated the garlic and lemon zest and squeeze ½ of the lemon. Add the salt and pepper.
- Serve it on toasted bread and add some toppings of your choice, I like to add Sprouts and some extra dill. You can also use it as a dip.
Notes
- dairy free |
- healthy |
- salad |
- vegan |
- chickpeas
Did you make this recipe?
Please tag us on @fromplantswithlovekitchen
My new go to salad
I make this chickpea salad on repeat, for ourselves as well as for family and friends. Everyone who’s tried it really likes it, even non-vegetarians!
It’s filling, fresh and so tasty. Well done on reimagining these familiar tastes in new creative way!
Response from from Plants with Love
It makes me so happy you like it so much Charlotte!