Name: Vegan Chickpea Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 15 oz can of chickpeas; ½ cup diced red bell pepper; ½ cup diced cucumber; ½ cup diced carrots; ½ cup raisins; 3 tablespoons olive oil; 2 tablespoon chopped fresh parsley; 2 tablespoons maple syrup; 1 tablespoon garlic paste or 3 grated cloves; 1 tablespoon red wine vinegar; 1 teaspoon paprika; 1 teaspoon turmeric; Juice from ½ lime; Kosher salt to taste; Black pepper to taste

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Overhead Shot of chickpea salad with a spoon on a blue background

Tips and Tricks

Are chickpeas or garbanzo beans the same thing? Yes! They absolutely are the exact same thing. Different parts of the world have different names for them. Grab whatever you can find at the store.

What do you serve this with? This is a great and filling snack to have between breakfast and lunch or lunch and dinner, so I eat this cold from the fridge. You can also eat this as a side to your favorite protein during the summer because it’s light and refreshing. Perfect with anything you have hot from the grill or as a side dish for a cookout. Like most cold salads, this pairs well with sandwiches, soups or just eaten with some pita or naan.

Do you eat this hot or cold? This is best served cold or room temperature.

Substitutions

Can you use honey in this recipe? You can absolutely substitute honey for maple syrup and it will be delicious, but it will no longer be vegan.

Can you use dried beans? Yes, you can definitely start with dried beans and use them in this recipe. Be sure to soak them first and then cook them according to these instructions.

What substitutions can you make? This recipe is a base recipe for a salad and like most salads, you can definitely mix and match the types of chopped veggies you prefer or have in the fridge. I would recommend heartier vegetables if you plan on leaving this in the fridge for a few days so it doesn’t turn mushy. Any canned bean of your choice would be great. You can substitute any liquid sweetener for maple syrup (honey or agave). Finally, you can substitute in cilantro or basil for parsley, you add all three!

Half of the ingredients laid out for the chickpea salad on a blue background.

Vegetables and herbs cut up in piles on a cutting board, ingredients in the chickpea salad.

Storage

How do you store leftovers? I love to store this in the fridge in an airtight container for up to five days. If I’m meal prepping this and making it as a snack for work, I store it in small mason jars in the fridge, making it easy to grab on the go. It’s a perfect cold, protein packed snack you can make once and eat the whole week. It’s also a great thing to batch prep because you can easily add it as a side to lunch at home or with a light dinner.

3 mason jars full of chickpea salad in a row in front of a white background.

How long does this last in the fridge? If stored in the fridge in an airtight container, it will last up to five days in the fridge and retain it’s crunch. Be sure to stir it up to mix up the turmeric maple dressing throughout the salad.

Method

How do you make this vegan chickpea salad? First chop up all your vegetables and herbs and set aside. Try to keep them small and even to make it easy to eat. Next, drain and rinse a can of chickpeas. Add all the ingredients to a large mixing bowl and mix well until coated with the turmeric maple syrup dressing. Allow to chill in the fridge for at least two hours before serving. If desired, portion out into mason jars for an easy, portion control snack for the week.

Do you rinse the beans? Yes, I drain the beans into a fine mesh sieve and rinse them in the sink with cold water. This removes the extra starch and salt from the chickpeas.