This creamy, crunchy chickpea salad is a staple in my fridge with so many ways to serve & enjoy!
Bursting with fresh flavors and packed with protein, this light, yet filling Chickpea salad is the perfect plant-based version of a chicken and tuna salad! With that same creamy, crunchy texture without the meat, I’d even argue it’s better than the usual go-to’s!
I’ve tested this recipe with vegans and non-yet-vegans alike and even my chicken-salad-fancying family approve, so you know it’s good!
With over 20 grams of plant-based protein per 1/2 cup serving, it makes for a nutritious meal or snack and can be served in all different ways. Eat on top of salad greens, in sandwiches, on crackers, or simply with a spoon!
Today, I made mine into a GF Chickpea Salad Melt I made with:
✧ Two scoops Chickpea Salad
✧ Toasted Little Northern Bake House Bread – my absolute favorite vegan, gluten-free bread
✧ Parmela Creamery Vegan Aged Cheddar – With less than ten ingredients, Parmela keeps their cheese all-natural with none of the processed stuff. Made from cashews and melts like real cheese, it doesn’t get much better!
✧ Topped with sliced tomato, mashed avocado, and spinach!
Here’s the full recipe!
Hope you enjoy this Vegan Chickpea Salad as much as I do!
Let me know how you choose to enjoy yours and any additions you try to make it your own!
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