I used dried dill (all I had on hand) and roasted red peppers in a jar, omitted the garlic, and it was still delish! I LOOOOOOOOOVE this recipe but have been making it pretty consistently over the past two months….do you think it would be weird to sub in black beans instead of the chickpeas? I can’t wait to make the next recipe… Thank you! Thanks for posting this tasty yet healthy vegan recipe. This recipe is SO good! Made this yesterday…..I was light on a few ingredients but as others commented, its a forgiving recipe and will take what’s offered (lol). Thank you I have your cookbook and I pre order your new cookbook from Amazon. Helen, I’ve been gluten free also for almost a decade. I have your cookbook and have been a fan of your blog for a while. WOW… so tasty and so incredibly easy. I made this for me and my boyfriend last night. Love it on the go! You can download The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out in pdf format I eat it in a sandwich, on top of a salad, and even with crackers. Thanks for another great recipe : ). How about 100? Can’t wait for #2 :). :). Lots of chickpea recipes are meh, but this one is delicious. Love this!! 15 mins . All the non-vegetarians who I’ve shared it with are also fans! I ran out and got your cookbook after making this. This website uses cookies to improve your experience. That sounds amazing!!! I made it in advance and refrigerated it to allow the flavors to meld. 1 tablespoon (15 mL) coconut oil or olive oil; 1 1/2 teaspoons (7 mL) cumin seeds; 1 yellow onion, diced Chicken salad is my favorite. I just made this last night and is SOOOOOOO good. In a large bowl, mash the chickpeas with a potato masher until flaky in texture. Thank you! Sooooo good!! If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise. When I came home this winter for the holidays, my mom kept trying to convince me to eat her tuna salad. (I used carrots instead of bell peppers, shallots instead of green onions, etc.) I’m trying to talk myself out of eating the other half of this salad but even if I lose my willpower and go for it….it’s so healthy and good that it’s a win no matter what. This recipe is super yummy and lends itself very well to substitutions. I am a big tuna sandwich fan and now that I’m pregnant tuna is off limits… but this fulfills the craving and is much tastier. Thank you so much for another amazing recipe! I love my dill pickles, so the relish really set this apart for me. Phenomenal flavours and amazing crunch, love it, I shall be making this often, I’m so happy to hear you enjoyed the salad, Sarah! I started the vegan 7 day challenge this week and made this sandwich for lunch so tasty!! This is the best chickpea salad recipe that I have found. Oct 23, 2015 - Vegan quick and easy recipes by Angela Liddon. You might even be able to add some spices like cumin, chill powder, etc. Thank you!! If you give any others a try, I hope you like them just as well! I’m going to have to get another copy for her because I am keeping this one. I have been looking for a good recipe like this. Hi Catherine, aww thank you so much for following along and for supporting my cookbooks! A perfect recipe to trick the meat eaters of the family ;). Discover (and save!) I love it on toast with avocado and sweet potato fries. Will become a staple. I went and bought a potato masher for cheap pretty much just for this ;). Just tried this today. It’s one of those you can change up the ingredients to change the flavor. I love this salad! Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined. Follow Angela on Instagram @ohsheglows, Facebook, Twitter, and Pinterest, { 260 comments… read them below or add one }. After being vegetarian for a number of years, one of the things I miss was tuna salad. Now, I must try this. I just became a vegan recently (because of major food allergies), and I’m so impressed with the flavor in this. Healthy Vegetable Variety. I really want this recipe to work out, and I’m open to trying it again if someone gives me some tips! Appreciate your thoughts. So glad you love the chickpea salad! Or just enjoy it … Preparation. I followed her blog back in the day, but lost interest for what I recall was posting about non vegan recipes and general randomness. Reminded me of an egg salad so I see this appealing to most taste people. I’m def making this more often! Cherry-Strawberry Chia Seed Fool with Vanilla Bean Coconut... http://ohsheglows.com/2013/08/15/my-favourite-lunch-of-the-moment-easy-flaked-almond-tuna-salad/, My AM + PM Skincare Routines and Current Fave Products! Give it a good stir before serving and you may need to add a pinch os salt and pepper or lemon to freshen it up :). your own Pins on Pinterest Will be making this often. I’m so happy you love it as much as we do. So glad it was such a hit, Charlene! When I click on the print icon next to the recipe it takes me to a blank page with a few headers on the left and no way of printing the recipe. Thank you. So yummy, co-workers thought it looked great. Thanks so much for the lovely words, Elizabeth! Chickpeas are gently flaked and combined with juicy grapes, scallions, sweet raisins, and a bit of freshly chopped cilantro. I just made this for the first time and it was amazing! I have served this over lettuce , as well as, on sprouted toasted bread. I think something went wrong! Living in hot humid Queensland Australia, it’s great lunch food as it’s always crisp and refreshing. Been allergic to any and all onions fresh or dried or cooked for many many years! <3. It’s one of the most popular on the blog (and a personal favourite of my own) so I hope it works out for you! I made the decision to switch to a vegan diet for health reasons, and have discovered, at one month in, that I have yet to miss the meat; very excited about that. It is a wonderful replacement for tuna or chicken salad, and personally, I like it better. Loved this recipe! I just made this for the first time and it has rocked my world. (And now I’m craving this chickpea salad.). I prefer it over chicken or egg salad! I am looking forward to more winners. I’m with you, not vegan or vegetarian, but this is the bomb! Of course, that’s all assuming the batch lasts long enough! What can I substitute the mayo with if I don’t have it? I’m browsing through your site right now looking for other recipes I can try tonight. So that inspired me to flip through it again and I’ve been having a fantastic time! Thanks for sharing your journey and cooking chops with the rest of us! admin - April 12, 2020. Suuuuper easy! Hi Raelyn, thank you so much for the comment! Love this recipe and everything she makes! Stir to combine and saute for a couple of minutes, until the garlic softens. I forgot to mention, because of the increased ingredients, I add an extra tablespoon of mustard and mayonnaise for a double batch. I have a vegan Mayo in my first cookbook. I like sweet and savory salads, so I did add a little chopped gala apple too, which is great, but definitely not necessary for this recipe to be off the chain. Best tecture. This yields ~10g of protein per salad. It tastes even better than chicken salad in my opinion. I’ve had other chick pea salad sandwiches and this one beats them all! Super heathy and very filling! Hey Courtney, It should last 3-4 days in an airtight container, maybe 5. We love it too. The next time I make it I’ll use some red or white onions. Thanks again for presenting such delicious, easy to make, family-friendly recipes! This is amazing ! My. It’s one of our faves. Thanks for sharing those great recipe tweaks, Nan! Non Vegan friends love this and request it. We don’t have allergies to it, just don’t like the taste. Hey Andy, I hope you enjoy whatever recipe you decide to try next, too! Do you think swapping mayo for avo here would work here as well? Amazing, thank you!! Do you think the chick peas are okay for breastfeeding or will it upset the baby’s tummy? Makes a great lunch. Delicious, I doubled the recipe to take to a family picnic. I’m already obsessed. I LOVE this recipe! Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined. Maybe they were dry because of the microwave? Yummy! I think the addition of the dill pickle is the key ingredient, at least for me. I’m not crazy about processed food anyway, so I am going to try a gluten-free flat bread recipe I saw somewhere online. Please add me to your mailing list. The dill pickle added a nice acidic flare along with the lemon juice. Discover (and save!) Searching now for something for dinner. Hugs from Mexico. I’m also not a huge fan of chickpeas. wok from home | the wagamama salad dressing | bonus recipe, Chinese Salad Recipe | Noodles Salad Recipe | Breakfast Recipes, Simple Tomato Basil Salad | CaribbeanPot.com, Bean and Capsicum Salad (Protein and Fibre Rich Recipe) by Tarla Dalal, Easy Vegan Potato Salad (egg free potato salad). Thanks for bringing to my attention, as I really appreciate having the nutritional info available. I don’t care for pickles or dill but love curry. It is so delicious and refreshing and per another person who commented, I used Dave’s Killer Bread that I picked up at Costco on the weekend. A go-to winner, that will be made again and again. :). I used a pastry cutter to mash the chickpeas, because the gaps in my potato masher are way to wide to be effective. I found this recipe and was a bit skeptical but figured I’d give it a try. finally made it yesterday for the first time and will definitely be a staple for me! No question, but I do have a recommendation for when you go to print with your third cookbook :) – would you and your publisher consider including nutritional information? I gave a spoonful to my husband (who eats meat as well as everything vegan I make!) I love it for how easy and versatile it is. I realized after I started that I didn’t have any green onions or red pepper (how does that happen! Hi Kristina, I haven’t tried anything myself, but I would suggest unsweetened yogurt. I just made it using homemade cashew mayo. THEN, I made the Yolos. Angela, When your recipe calls for “yellow mustard” are you referring to a spice or actual mustard in a jar? I love your website. yields 4 servings // gluten-free, nut-free, soy-free, sugar-free, grain-free option, vegan. I’m planning snacks for a camping trip with a large group of people and trying to have some healthier choices as usually everyone is sharing snacks and appetizers that taste wonderful but often full of carbs and empty calories. So delicious! It’s like crack! This recipe was truly better than any chicken or tuna salad I have ever had. It will definitely become a staple in my home. Sorry about that. I’ve been a vegan for 5 years and have owned OSG for awhile. We loved it! This would be great to travel with, too–I always pack a small cooler of snacks when on the road (which I will be this weekend). I have a feeling I will be making this weekly. Thanks! Thanks for the suggestion about nutritional info too. This adds some crunchiness without detracting from the overall flavor. The mustard just adds another flavour dimension to it. This is my first Oh She Glows recipe… really easy and delicious. Stir well before serving. I am so looking forward to your second cookbook. (I’m not a big dill fan and I had no red pepper). Delicious & easy to travel with! :) I’ve found it to be a pretty versatile recipe! I really enjoyed this recipe. PHENOMENAL!!!!!!!! I told them to try a new recipe for chicky salad so they would give it a try and they loved it. If you are interested in reading some informative & helpful weight loss reviews and articles, you should check internethealth.org, Proud of presenting these sandwiches to a gathering !! I put it all in my food processor and used slightly different ingredients like jarred roasted red peppers, a sliver of red onion instead of green and Dijon mustard. Karyn Zuidhof, MA – Psychologist. Hi Kristina, just thought I’d let you know that I make mine with Greek yogurt and it’s delicious. I am not a vegetarian, but do try to eat plant based meals as much as possible, and recipes like this make it so easy– I actually think I prefer this salad to those made with chicken or tuna. OMG!! I don’t like red bell peppers so I didn’t add it but it was still very enjoyable. so so so yum. To combat the urge, I made her this recipe. I made a big batch for my work day lunches and it was just as satisfying, if not more, than any other “salad” It greatly reminded me of like a chicken salad. Thank you so much for sharing this recipe. I have had the ingredients for this in my pantry for a while, but hesitated. It’s such an energizing recipe. I brought it into work and all of my omni coworkers loved it as well! Cool for 5 minutes or so. This is delicious! I love having this in a toasted sandwich. I absolutely love love love this recipe! I’m going to try mashing avocado with lemon juice and salt to help reduce the avocados browning oxidation as we won’t be eating it right away. My meat eating family members enjoy this recipie, and this is my boyfriend’s favorite recipie I put together! I make this recipe so often, I figure I should really comment on it! I am looking forward to eating this for lunch often! I mean honestly. I make this recipe at BBQs, for side dishes, for pre-made meals for the workweek. In love with this recipe! I’ve tried making chickpea salad with just vegan mayo and some old bay seasoning but it just wasn’t cutting it. It’s SO good! This really deserves more than 5 stars. Made mine and I’m loving it! We make it religiously ever since getting the cook book. It really depends on the baby whether he or she will be bothered by the beans. I mixed the mayo, yogurt, lemon juice, curry, salt, and pepper in a small dish to make the dressing before pouring over and folding in to the chickpeas and veggies. Used celery, scallions, carrot, and some chopped cucumber that I quickly pickled in Bragg’s apple cider vinegar. 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