Vegan Chickpea Salad

vegan chickpea salad sandwich

This chickpea salad is THE BEST plant based, stack it sky high, sandwich filling IMO. If you are considering transitioning to a more whole food plant based approach (which I hope you are because…um…hello, health benefits galore) and are worried about missing out on chicken salad, egg salad and the like, then this recipe is for you. Chickpea salad is such a tasty and hearty alternative. It is packed with fiber which means you’ll be feeling satisfied for hours. And if you are worried about an afternoon sugar crash sending you to the Starbucks drive through or office vending machine…no need. Fiber helps slow the absorption of glucose into your blood stream…translation- no sugar spikes and dips will take place that would normally leave you feeling sluggish.

I like to serve this salad on sourdough bread with sprouts and pickled onions for a heartier lunch. Load it on top of salad greens with tons of fresh, in season veggies for a lighter option. This salad also makes for a great snack atop fiber filled crackers, cucumber rounds or celery stalks. It’s super versatile and takes just a few minutes to make. Try it out for your next lunch or snack.

vegan chickpea salad sandwich 2

Vegan Chickpea Salad

1 can chickpeas, rinsed and drained

1/3c. hummus (I recommend garlic flavor for an extra kick)

2 tsp. rice vinegar

1 Tbsp. fresh dill, chopped

1 Tbsp. fresh parsley, chopped

salt and pepper to taste

Place your rinsed and drained chickpeas in a bowl. Give them a light mash keeping at least half of the chickpeas in tact. Stir in the remaining ingredients. Adjust seasoning as necessary.

quick pickled onions

Easy Pickled Onions

1/2 red onion, sliced into half moons

1/3 cup red wine vinegar


1 tsp. salt

1 tsp. sugar

sprig of fresh thyme

Pour the vinegar in a measuring cup and add the sugar and sea salt. Give it a good stir. Add enough water to the measuring cup to make 1 cup of liquid. Add the onions to a mason jar. Pour the vinegar mixture over the onions. Seal the jar and store in the fridge.

Jaime Shelbert