Vegan Chickpea Salad

Craving a quick, healthy, and flavorful no-fuss lunch? This creamy vegan chickpea salad with homemade Dijon dressing is packed with protein and fiber, ready in 15 minutes, and perfect for meal prep.

Prep Time: 15

Total Time: 15

Course: Dinner, Main Course, Salads

Cuisine: American

Servings:

Author: Julie Gaeta

Ingredients

(3) 15-ounce cans of chickpeas drained and rinsed, or my homemade chickpeas recipe
1 cup diced red onion
1 cup finely chopped pickles
1 cup finely diced celery
1 cup vegan dijon dressing
½ teaspoon salt
1.5 teaspoons apple cider vinegar start with 1 teaspoon, add more to taste if desired. See Notes
2 tablespoons pickle juice

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Instructions

In a small bowl, whisk together the ingredients for maple dijon dressing.
In a medium-sized mixing bowl, mash the chickpeas with a fork or potato masher until they’re mostly broken down but still have some texture.
Add the diced red onion, chopped pickles, and diced celery to the mashed chickpeas. Add in homemade Maple Dijon dressing. Stir in the salt, apple cider vinegar, and pickle juice.
Mix well to combine. Taste and adjust seasonings as needed. If you prefer a tangier flavor, add 1–2 teaspoons of apple cider vinegar (I add 2 teaspoons because I like it tangy).
If desired, fold in chopped fresh herbs, a pinch of cayenne pepper, or other additions.
Enjoy your chickpea salad on sandwiches, wraps, crackers, salads, or by the spoonful!

Notes

Chickpea skins: For a smoother texture, remove the skins before mashing by rubbing the cooked chickpeas between your fingers under running water. Personally, I prefer to leave them on for added fiber and texture.
Apple cider vinegar: Start with 1 teaspoon of apple cider vinegar in the chickpea salad. If you prefer a tangier flavor, gradually add more, ½ teaspoon at a time, until you reach your desired level of tanginess. (I usually add the additional 2 teaspoons, but taste as you go!)

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