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To make this chickpea salad grab a large mixing bowl and add the chickpeas. Smash them with a potato masher (or fork). Then add the vegan mayo mustard maple syrup salt and pepper and stir until well combined. Then stir in the red onion green onion and celery and you're done! Crazy right?!

 

It?s a great side dish and it can pull double duty as a healthy vegan lunch to last through the week. The flavors are bold and fresh and the recipe can be made a day or two in advance. Makes 16 servings. As of March 2018 this recipe has been updated to make it dairy free.

 

Fresh hearty and ready in 10 minutes this chickpea salad recipe is a keeper! With herbs tomatoes roasted red peppers cucumber and avocado it?s perfect for make-ahead lunches. We are big bean salad people in the Mediterranean.

 

Vegan Chickpea Salad ingredients: chickpeas grapes celery green onions vegan mayo Dijon mustard poultry seasoning dried dill salt and pepper. Chickpeas ~ I used canned chickpeas for convenience but if you have chickpeas cooked from scratch that works too. The nutrient difference in canned chickpeas versus cooked from scratch is minimal.