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Recipe: chickpea salad


A few months ago I wrote a post about vegan sources of protein. One of the sources on the list were beans, which are a huge favorite of mine. Beans are such versatile and hearty little things aren’t they? A cup of beans offers about 15 grams of protein and 12 grams of fiber for less than 250 calories. Making them the perfect food to fill you up without weighing you down, figuratively and literally.

As someone always on the hunt for new vegan, protein-rich meals, I started brainstorming a recipe around my favorite bean, the chickpea. Because they’re so sturdy, yet so easily creamed, I often use them as toppers for salads, as plane snacks, or to make hummus. But, as I stood in my kitchen pondering my latest can of chickpeas I spotted my food processor and thought, “what if I don’t process them until their hummus?” Surely they would make a delicious salad reminiscent of my old favorite, tuna salad. Well, the result wasn’t exactly tuna salad but it was flavorful, filling and costs about $2 to make it you already have the spices on hand.

The flavor add-ins are optional. If you don’t like curry and turmeric, substitute chili powder and cumin instead. Feel free to add a couple tablespoons of mayo (vegan or otherwise) if you want to re-create a more classic tuna salad. Or pile it on some toasted bread to make a chickpea salad sandwich. Use this as a starting place, the possibilities await.

Chickpea salad

(vegan, gluten-free)


  • 1 cup canned chickpeas, drained and rinsed
  • 1 teaspoon minced garlic
  • 1/8 teaspoon cayenne pepper or 1 teaspoon of hot sauce
  • ½ tablespoon curry powder
  • ½ tablespoon turmeric
  • 1 teaspoon salt
  • 1 tablespoon garlic infused olive oil
  • 1 tablespoon rice wine vinegar
  • Optional additions: bell pepper, celery, green onion, grape tomatoes


  1. Place all ingredients in a food processor.
  2. Process for 30 seconds until chickpeas start to break apart.
  3. You’ll likely need to scrap down the sides of the bowl once or twice to make sure everything is incorporated.
  4. Processor for another 30 seconds
  5. Serve chickpea salad over a bed of spinach and top with salsa, optional.

Makes 2 serving

Photos and article by Lisa Horvath.