The BEST Chickpea Salad

This is hands down my favorite chickpea salad recipe. Everyone in the family loves it so much that it has now been served two Mondays in a row. I'm considering creating an official chicky-Monday special in honor of this dish! 

It's a perfect substitute for the tuna version. It's easy and quick to put together. I used dried chickpeas, (soaked for a few hours then cooked for about an hour), but if you are in an absolute time pinch you can used one 28 oz can. 



3 cups of cooked chickpeas

2 pickles, diced

3 tbsp of red onions, diced

2 sheets of Nori (black sushi seaweed wrap ground up)

1/2 tsp of pink salt

1/4 tsp of pepper

3 heaping tbsp of vegan mayo


Mash chickpeas in a bowl, and blend in the remaining ingredients.


Chickpea Wrap

My personal philosophy is anything can be made into a sandwich. If you have a little chickpea salad leftover, wrap it up :) 


1 wrap

Chickpea Salad

1 red leaf lettuce

1 tomato

Honey mustard


Place the chickpea salad, lettuce tomato and honey mustard inside the wrap

Chickpea Salad...a.k.a Plant Based "Chicken" Salad

Chickpeas are by far one of the most versatile legumes. You can use it for hummus, salad toppings, crunchy snacks, sandwich fillers. I'll stop there before I completely turn into Bubba from Forrest Gump. Making chickpeas the star attraction in the salad is a perfect way to mimic the texture of Chicken Salad or Tuna Salad. 


2 cups of cooked chickpeas

1/4 cups of sauerkraut 

1 celery stalk, minced

1 tbsp of tahini

1-2 tbsp of vegan mayo

Juice from 1 lemon

1/4 tsp of paprika

Salt to taste


Mash all the ingredients in a bowl

Roasted Red Pepper Hummus

Hummus is one of the most versatile spreads. Use it as dip, spread in a sandwich, or on a piece of toast. It's a staple in our refrigerator and this roasted red pepper version is a favorite. 


1 red pepper

1 cup of cooked chickpeas (water reserved)

1 roasted garlic clove

1 tbsp of tahini

1/4 tsp of paprika

salt to taste


1) Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Chop half of the pepper and set aside. Place the other half in a blender. 

2) Add the rest of the ingredients into the blender. Add water from the cooked chickpeas 1 tbsp at a time until you get the creamy consistency that you like. 

3) Scrape the hummus out of the blender and put into a bowl. Fold in the reserved chopped pepper.