This vegan chickpea salad recipe combines the superpowers of chickpeas with zucchini, bell peppers, and sweet potatoes to create a delicious, colorful salad. Walnuts are mixed in to create a nutritious crunch. This recipe creates two large salads or up to six smaller side salads. It takes only about 20 minutes to prepare and 20 minutes to cook.
Why you’ll love this vegan chickpea salad recipe:
- This chickpea salad is jam-packed with protein, with about 11 grams per serving.
- This salad can help you lose weight: chickpeas help to keep you feeling full and help you to avoid overeating and it contains under 500 calories.
- It’s simple to toss this salad together and impossible to mess it up! The only ‘heavy lifting’ involved in this recipe is chopping the zucchini, bell peppers and walnuts, and cooking the chickpeas.
How to make this chickpea salad perfect:
- Store it in airtight containers: I created this salad for storage in mason jars because it’s the best option for grab-and-go salads, in my opinion – but any airtight container will do for storage. If you’re not storing this salad in mason jars, I highly recommend keeping the dressing separate to prevent the salad form becoming soggy. It’ll keep fresh in the refrigerator for up to three days.
- Use it as a side dish or main dish: This salad is great by itself, but it also pairs nicely as a side dish. Might I recommend pairing it with your next pasta meal, wrap or sandwich?
- Substitute the chickpeas: If this recipe becomes a staple salad in your rotation, you can switch it up by swapping out the chickpeas for black beans. Like chickpeas, black beans are also a great source of protein and fiber but obviously offer a much different flavor.
Other vegan recipes you may enjoy:
Chickpea salad sandwich recipe: If you’re in the mood for a sandwich, then check out this chickpea salad sandwich. It takes just 10 to 15 minutes to put together!
Stuffed pepper soup recipe: An easy to make, hearty soup that’s sure to warm you up during those chilly fall and winter evenings.
Chickpea salad recipe: A high-protein salad with fewer than 500 calories!
Veggie wraps recipe: A well-balanced meal that consists of 8 grams of protein, 27 grams of carbs, 7 grams of fiber.
Vegan Chickpea Salad Recipe
Ingredients
- 1 1/2 cup sweet potato, sliced
- 3 tsp pure maple syrup
- 6 tsp lemon juice (or lime juice)
- 6 tsp tahini
- 1/8 tsp garlic powder
- 1/8 tsp salt
- water
- 1 1/2 cup chickpeas, cooked and drained
- 1 1/2 cup zucchini, chopped
- 1 1/2 cup bell peppers, chopped
- 6 tbsp walnuts, chopped
Instructions
- Cook the chickpeas as described on the product packaging, then drain and rinse.
- Prepare the ingredients by slicing the sweet potato into circles and chopping the zucchini, bell pepper and walnuts.
- In a bowl, combine the maples syrup, lemon juice, tahini and garlic powder.
- Add salt and combine. Add water to thin, if necessary.
- Add the dressing to a mason jar. Then fill the jar with chickpeas, zucchini, bell pepper, sweet potato, lettuce and walnuts.
- Shake and eat from the mason jar or pour the salad into a bowl, if preferred. Sealed mason jars can be stored in a refrigerator for up to 5 days until ready to serve.
