Vegan chickpea salad with carrots, celery and capers
Enjoy a refreshing Vegan Chickpea Salad with carrots, celery, and capers, perfect for a healthy, protein-packed meal. This simple recipe combines nutritious chickpeas, crunchy vegetables, and flavorful capers, all tossed in a tangy mustard and sesame butter dressing. Ready in minutes and perfect for lunch or a light dinner!
- 13 Mar 2025
- Cook time 10 min
- Prep time 5 min
- 2 Servings
- 11 Ingredients
Welcome to a delightful and nutritious vegan chickpea salad recipe that combines the natural flavors of fresh vegetables, tangy capers, and creamy sesame butter. This salad is not only easy to prepare but also packed with protein and healthy fats, making it a perfect choice for a refreshing lunch or a satisfying side dish.
Ingredients:
Instructions:
- If using canned chickpeas, drain them in a colander and rinse under cold water. Allow to drain thoroughly.
- Peel the carrots and cut them into small pieces or grate them coarsely.
- Wash the celery stalks and chop them finely.
- Peel and finely chop the quarter onion.
- Rinse the capers under cold water to remove excess brine and drain well.
- In a large mixing bowl, combine the chickpeas, chopped carrots, celery, onion, and capers.
- In a small bowl, whisk together the nutritional yeast, tahini, mustard, vinegar, and a dash of salt until well combined. If the mixture is too thick, you can add a small amount of water to reach your desired consistency.
- Pour the dressing over the chickpea mixture and toss thoroughly to ensure the salad is evenly coated with the dressing.
- Taste and adjust seasoning if necessary.
- Line your serving bowl or plate with the large lettuce leaves and spoon the chickpea salad on top.
- Serve immediately or refrigerate for an hour to let the flavors meld. Enjoy your fresh and nutritious vegan chickpea salad as a light meal or side dish!
Tips:
- Feel free to customize the salad by adding more of your favorite vegetables, like cherry tomatoes, cucumbers, or bell peppers.
- For extra flavor, let the salad sit in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- If you prefer a creamier texture, you can mash some of the chickpeas before mixing them with the other ingredients.
- Serve the salad on a bed of lettuce leaves or use it as a filling for a hearty sandwich or wrap.
- Experiment with different types of mustard or add a splash of lemon juice for a citrusy twist.
We hope you enjoy this vibrant vegan chickpea salad as much as we do. The combination of chickpeas, crunchy vegetables, and zesty dressing creates a harmonious blend of flavors and textures that will leave you feeling nourished and satisfied.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 16g | 42% |
| Sugar 12g | 12% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.16g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 880ug | 98% |
| Choline 70mg | 13% |
| Vitamin B1 0.66mg | 55% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 3.36mg | 21% |
| Vitamin B6 1.34mg | 79% |
| Vitamin B9 190ug | 48% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 11mg | 12% |
| Vitamin E 1.33mg | 9% |
| Vitamin K 70ug | 55% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.59mg | 66% |
| Iron, Fe 4.45mg | 40% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 320mg | 26% |
| Potassium, K 880mg | 26% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 780mg | 52% |
| Zinc, Zn 2.62mg | 24% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |