Easy 5-Minute Chickpea Salad (Two Ways!)
The easiest chickpea salad you can make in just 5 minutes! You can enjoy it by itself, serve it as a side dish, or add it to toasted sourdough bread or wraps for the perfect quick & easy high protein and high fiber meal that's dairy-free and completely plant-based.
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Servings: 1 serving
Ingredients
- 14 ounces (400 g) canned chickpeas rinsed, drained, and patted dry using a kitchen towel or a paper towel
- 2 tablespoons vegan mayonnaise
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt or to taste
- ¼ teaspoon ground black pepper or to taste
- ⅛ teaspoon smoked paprika or more to taste, optional
- ⅛ teaspoon cayenne pepper or to taste, optional
- 5 grape tomatoes halved, or cherry tomatoes, see notes
- ½ stalk celery halved lengthwise and thinly sliced
- 1 green onion both the green and white part (but root removed), chopped (or 1-2 tablespoons minced red onion or shallot per green onion)
For the “eggy” version
- ¼ teaspoon Kala Namak (Black Salt) Kala Nama is an Indian spice that tastes sulfurous, resembling the taste of eggs without actually using eggs, see notes
For the “seaside” version
- ½ sheet toasted nori sheet chopped (you can also use snack sized nori sheets, about 4 per 1/2 regular sized nori sheet), alternatively, you can use a pinch of Old Bay seasoning
To serve (optional)
- 2 tablespoons fresh dill chopped
- 1 squeeze lemon juice
- 1 pinch freshly cracked black pepper and/or red chili flakes
Instructions
- Rinse and drain your canned chickpeas, then pat them dry using a kitchen towel or paper towel. Transfer them to a small mixing bowl (you can also mix the chickpea salad directly in the bowl you plan on serving it in.)
- Add the vegan mayonnaise, lemon juice and spices, and mix until everything is well incorporated.
- Wash and chop the vegetables, then add them to the bowl and mix again. Taste test and adjust the amount of salt and pepper if needed.
- Optionally choose one of the variations (“eggy” or “seaside”) and mix in those ingredients as well.
- Enjoy as is or on top of toasted sourdough bread, in a wrap, or as a side with (with potatoes or rice, for example.)
Notes
- This recipe serves 1 as a meal or 2-4 as a side.
- You could also use one regular tomato and chop it, but the salad might get a little too watery. If you’re using a regular tomato, I’d recommend removing some of the juice first.
- For the variations (“eggy” or “seaside”), I'd recommend either picking one version or splitting the recipe in two, adding some of the extra condiments to each part (rather than mixing the condiments for both versions together.)
- Storage: store in an airtight container in the fridge for up to 3 days.
Nutrition Per Serving
Nutrition Facts
Easy 5-Minute Chickpea Salad (Two Ways!)
Amount per Serving
Calories
561
% Daily Value*
Fat
26
g
40
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
2
g
Sodium
1869
mg
81
%
Potassium
907
mg
26
%
Carbohydrates
62
g
21
%
Fiber
20
g
83
%
Sugar
3
g
3
%
Protein
21
g
42
%
Vitamin A
1335
IU
27
%
Vitamin C
19
mg
23
%
Calcium
173
mg
17
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!