Vegan Chickpea Salad Recipe

This Vegan Chickpea Salad Recipe is packed with flavor! It makes a great side dish, or can be doubled to be a main course.

It’s even a great meal prep recipe, because it gets better the longer it marinates in the dressing.

Vegan Chickpea Salad Recipe

This low cost, high flavor recipe is just 186 calories and it’s packed with plant based protein too!

Vegan Chickpea Salad Recipe

Chickpea Salad Ingredients

I make this sun-dried tomato chickpea salad with a homemade greek style dressing. But you could get greek salad dressing from the store and use that instead.

I just love how the flavors from the sun-dried tomatoes are dispersed everywhere, because I use a little of the oil in the jar to make the salad dressing. YUM!

Vegan Chickpea Salad Recipe

Shopping List for Chickpea Salad:

  • 2 cans (15-oz ) chickpeas
  • 1 jar (3-oz) sun-dried tomatoes in oil
  • ½ red onion 
  • 2 tablespoons fresh chopped parsley

Dressing:

  • 1 tablespoon oil from the jar of sun-dried tomatoes (or olive oil)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 garlic clove

How to Make a Vegan Recipe for Chickpea Salad

You can easily meal prep this salad, but unfortunately it’s not a freezable meal prep recipe.

Just package up in a glass container and cover. It will holding the fridge for 5-6 days!

Vegan Chickpea Salad Recipe

How to Make Chickpea Salad Vegan:

  1. In a small bowl, combine all of the dressing ingredients and whisk together.
  2. Drain and rinse the chickpeas, and add to a large bowl.
  3. Drain the remaining oil from the sun-dried tomatoes, and add the tomatoes to a cutting board.
  4. Chop roughly, then add to the chickpeas.
  5. Add the onion, 1 tablespoon of parsley, and the prepared dressing.
  6. Toss until well combined, top with the remaining parsley.
  7. Cover and chill for 1-3 hours.
  8. Serve cold.

Vegan Chickpea Salads

I love chickpeas! They are high in protein and a great addition to any plant based diet. Here are more of my most popular chickpea recipes:

More Vegan Chickpea Recipes:

Vegan Chickpea Salad Recipe

Chickpea Salad with Sun-Dried Tomatoes

Audrey Johns
This Chickpea Salad with Sun-Dried Tomatoes makes a great side dish! And best of all, the longer it chills in the fridge, the better it gets. So you can make this ahead of time and come home to a ready made side dish!
Special Tip: If you want to enjoy this as a main course, and it's great that way. Simply double the serving size.
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Side Dish
Cuisine American, Mediterranean
Servings 4 servings
Calories 186 kcal

Ingredients
  

  • 2 cans (15-oz ) chickpeas
  • 1 jar (3-oz) sun-dried tomatoes in oil
  • ½ red onion minced
  • 2 tablespoons fresh chopped parsley divided

Dressing:

  • 1 tablespoon oil from the jar of sun-dried tomatoes (or olive oil)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 garlic clove minced

Instructions
 

  • In a small bowl, combine all of the dressing ingredients and whisk together.
  • Drain and rinse the chickpeas, and add to a large bowl.
  • Drain the remaining oil from the sun-dried tomatoes, and add the tomatoes to a cutting board.
  • Chop roughly, then add to the chickpeas.
  • Add the onion, 1 tablespoon of parsley, and the prepared dressing.
  • Toss until well combined, top with the remaining parsley.
  • Cover and chill for 1-3 hours.
  • Serve cold.
Keyword chickpea salad

Nutrition in Chickpea Salads

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