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    Home » Recipes » Vegan Recipes

    Chickpea Chopped Salad

    Published: Oct 31, 2016 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Here’s a tasty chickpea chopped salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein. Filled with olives, cucumbers, peppers, and sunflower seeds, this is both comforting and crunchy all at once. It’s great for a portable lunch for work or school, too. Photos by Evan Atlas.

    chickpea sandwich spread

    Chickpea Chopped Salad

    Here’s a tasty chickpea salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein.
    5 from 1 vote
    Print Pin Rate Email
    Course: Sandwich spread
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: chickpea salad
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4 to 6
    Calories: 346kcal
    Author: Veg Kitchen

    Ingredients

    • ½ cup coarsely chopped carrots or baby carrots
    • ½ cup coarsely chopped cucumber remove watery seeds
    • ½ cup coarsely chopped bell pepper any color
    • 1 or 2 scallions green parts only
    • ¼ cup pitted olives green, black, or a combination
    • 15- to 16- ounce can chickpeas drained and rinsed
    • ½ cup vegan mayonnaise
    • 2 teaspoons yellow mustard
    • 1 to 2 tablespoons lemon juice to taste
    • ½ teaspoon dried dill
    • 2 tablespoons nutritional yeast optional
    • 2 tablespoons toasted sunflower seeds
    • Freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • Place the carrots in a food processor. Pulse on and off a few times.
    • Add the cucumber, bell pepper, and scallions. Pulse on and off until everything is finely and evenly chopped.
    • Add the chickpeas, mayo, mustard, lemon juice, dill, and optional yeast. Pulse on and off until nicely combined. Don’t over-process!
    • Transfer the mixture to a serving bowl. Stir in the sunflower seeds and season with pepper.
    • Serve as suggested in the headnote; store leftovers in a tightly lidded container in the refrigerator.

    Nutrition

    Calories: 346kcal | Carbohydrates: 23g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 630mg | Potassium: 383mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2892IU | Vitamin C: 27mg | Calcium: 60mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     -

    Chickpea chopped salad

    chickpea sandwich spread

    • Here are lots more vegan sandwiches and wraps.

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    Reader Interactions

    Comments

    1. Jen says

      November 01, 2016 at 12:38 pm

      12 cup bell peppers? Is that supposed to be 1/2 c?

    2. Nava says

      November 01, 2016 at 1:28 pm

      Yes, thanks for the catch! It was corrected and should show up in the recipe in a while.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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