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This vegan chickpea salad is super healthy, yet tasty! It has no vegan mayo and is completely oil-free and gluten-free. It’s packed with nutrients and has a delicious dressing!
If you aren’t obsessed with chickpeas, you should be! I eat chickpeas almost every single day because they are a great source of protein and you can toss them into so many things!
I love adding them to burrito bowls, tacos, mixing them with potatoes…the options are endless!
A chickpea salad is a great way to get lots of protein and vegetables into a single meal, and the dressing for this vegan chickpea salad recipe is to die for!
This chickpea salad is:
- Whole-foods plant-based
- Full of veggies
Tips and substitutions for this vegan chickpea salad
- I recommend mashing about ¾ of the chickpeas, but it is really personal preference. You can mash all of the chickpeas completely, or leave them all whole. I like to mash some or else they tend to roll off of forks or out of wraps and sandwiches. Mashing some of them helps hold the ingredients together, but I like to keep some of them whole for a varied texture.
- Ensure you use ripe avocado so that it can be easily mashed. That way you will be able to incorporate it with the mashed chickpeas.
- Feel free to switch up the chopped vegetables that are in this chickpea salad. You can adjust the amounts or add some other vegetables such as corn. Just try to make sure you have a total of around 1 cup of chopped veggies so that the ratio will be correct with the other ingredients and the dressing.
- For the coleslaw mix, you can buy carrot, green cabbage, and red cabbage and shred it yourself for a total of 1 cup. You could alternatively buy a prepackaged coleslaw mix.
- I love using romaine lettuce for this recipe, but it could be substituted for any other lettuce that you prefer.
- You can eat this chickpea salad on its own, or use it in other ways. It is great in a sandwich or a wrap, and can also be put on crackers.
Check out these other healthy plant-based salad recipes:
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Healthy Vegan Chickpea Salad (No Mayo)
- 2 cups canned chickpeas
- ½ ripe avocado
- ¼ cup chopped celery
- ¼ cup chopped red pepper
- ¼ cup chopped dill pickle
- ¼ cup chopped red onion
- 3 tablespoon Dijon mustard
- 3 tablespoon tahini
- 2 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 cup coleslaw mix (shredded carrot and cabbage)
- 2 cups romaine lettuce
- Start by mashing the chickpeas in a large bowl. They don’t need to all be completely mashed. I mash about ¾ of the chickpeas and leave the rest whole.
- Add the avocado and mash it in.
- Mix in the celery, red pepper, dill pickle, and red onion.
- In a separate small bowl, mix together the Dijon mustard, tahini, maple syrup, and lemon juice. Once it is mixed, pour it onto the chickpea mixture and stir it in.
- Finally, mix in the coleslaw mix and romaine lettuce.
Delicious recipe! Thank you for sharing!
So glad you enjoyed it, Alice!
This was a great recipe that my whole family enjoyed (and I have 3 young children)! I added fresh dill and used a whole avocado instead of half and also added salt to taste. Those were the only changes I made and it was excellent. Will definitely be making it again. Thank you for the great oil-free recipe!
I'm so glad your family enjoyed this recipe! The addition of fresh dill sounds great!!