Go Back
raw vegetables with a scoop of chickpea salad on a plate
Print
Vegan Chickpea Salad Recipe
Prep Time
10 mins
Total Time
10 mins
 

Delicious, easy, and refreshing - This vegan Chickpea Salad recipe is a hit with non-vegans as well! It's great for picnics or a simple lunch or supper. A satisfying dish that can be eaten alone, on a bed of greens, or in a sandwich.  This will last up to 5 days in the refrigerator.

Course: Cook
Servings: 6 Servings
Calories: 397 kcal
Author: Wendy-themountainfarmhouse.com
Ingredients
  • 3 Cups Cooked Chickpeas drained and rinsed 1-29 oz. can or 2- 14.5 oz cans
  • 1/2 Cup Vegan Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1 Teaspoon Onion Powder
  • 1 1/2 Teaspoons Dried Dill Weed
  • 1 Teaspoon Kelp granulated
  • 1 Teaspoon Liquid Aminos
  • 2 Teaspoons Agave
  • 1/2 Cup Pepitas or Pumpkin Seeds
  • 1/2 Cup Sunflower Seeds
Instructions
  1. Drain and rinse the chickpeas.
  2. Place chickpeas in food processor and pulse until coarsely mashed.  Place mashed chickpeas into a bowl.
  3. Add remaining ingredients: vegan mayonnaise, Dijon mustard, onion powder, dill weed, kelp, liquid aminos, agave, pepitas, and sunflower seeds.
  4. Mix everything together thoroughly with a spoon.  Serve as part of a salad or sandwich, or as a dish all by itself.