Put this vegan chickpea salad mix into a sandwich or over a bed of green and you’re in delicious business.
This is my all time favorite chickpea salad. Not only is it bursting with yummy flavor but it is quick and easy to make. It is perfect for a portable lunch on-the-go since it is meat-free and super satisfying. Even if you are not vegetarian, it is a great way to switch things up when you are bored of tuna fish or chicken salad. 
I like to enjoy chickpea salad on toasted gluten-free bread with freshly sliced red tomato, crispy lettuce and avocado. You could also serve it on top of any salad for added protein, flavor and texture. I sometimes stuff large romaine leaves with the chickpea salad and enjoy it like a burrito. I even enjoy this recipe plain or dip gluten-free crackers in it. It is packed with so much flavor that you cannot go wrong here.
The star of this dish, the chickpea, is a legume, which means it contains plant-based protein, fiber and complex carbs. Chickpeas are also an excellent source of folic acid. Plus, they are low in fat and contain no cholesterol. This dish will digest slowly (keeping you fuller longer) and is satisfying without making you feel stuffed.
Frequently Asked Questions
What type of bread works best for serving the Vegan Chickpea Salad?
Toasted gluten-free bread is recommended for serving the Vegan Chickpea Salad, as it complements the flavors and textures well.
Can I use other legumes instead of chickpeas in this salad?
While chickpeas are the star of this recipe, you could experiment with other legumes like black beans or kidney beans, but the flavor and texture will change.
What can I add to the Vegan Chickpea Salad for extra crunch?
You can add diced celery or chopped bell peppers to the salad for an extra crunch that pairs well with the creamy texture.
