Plant-Based Chickpea Salad
The chickpea salad that made me fall in love with a side dish I swore I’d never like.
RECIPES
2/23/20261 min read
Let me just start by saying, I have never been a fan of side dishes that ended with salad- egg salad, macaroni salad, end of story. Maybe it was the amount of mayo it in or the wet texture, WHO KNOWS, but I never was one to be drawn to them. With that being said, I have been absolutely obsessed with this chickpea salad recipe! It is the perfect combination of crunch and savory along with the classic silky texture that comes with a side dish. While this recipe is how I enjoy it, don’t be afraid to make it your own! Change up the ingredients to make it however you’re feeling that day! Feeling more mediterranean? Add some olives, cucumber, and tomato. Feeling zesty? Add a lemon vinaigrette instead of mayo. The possibilities are endless and tasty!
Ingredients
2 cans of chickpeas
2 jalapeños
½ cup diced celery
½ cup diced red onion
Vegan mayo
Salt & pepper, to taste
How to
Rinse your chickpeas and add them to a large bowl.
Take ⅓ of the chickpeas and lightly chop them—chunky, not mushy.
Keep another ⅓ whole, and gently mash the remaining ⅓ with your hands.
Dice your veggies and add them to the bowl along with vegan mayo, salt, and pepper.
Mix everything together until well combined.
Most importantly, enjoy 🤍 And if you try this recipe, tag me @samanthasplate_ on Instagram. I’d love to see your version!