Chickpea Salad

chickpea salad

This salad is so versatile! With just a few additions, it can substitute for tuna, chicken or egg salad. Customize it to make it your own.


2 cups cooked chickpeas (if using canned, select the no sodium variety)
1/4 cup red onion
2 stalks of celery
1 cup whole cashews, soaked overnight in enough water to cover them
2 tablespoons fresh lemon juice
approx. 3/4 cup water
1 1/2 tablespoons apple cider vinegar
Sea salt and black pepper, to taste


  1. Drain and rinse the cashews that have been soaking overnight.
  2. In a high speed blender, pulse together the cashews, lemon, and vinegar with 1/2 the water until smooth. The cashew mixture should have the consistency of sour cream.
  3. Add more water to thin, if needed. Scrape the sides of the blender to ensure all ingredients are thoroughly pureed.
  4. In a large mixing bowl, mash the chickpeas with a potato masher or fork until they are somewhat broken down. You will want to leave a few chickpeas whole for texture.
  5. Dice the onion and celery. Add to the chickpeas.
  6. Mix in the cashew mixture. Add salt and pepper, to taste.


  • Tuna salad: add 1/4 cup nori flakes
  • Chicken salad: add 1 tsp. fresh dill and 1 tsp. vegan poultry seasoning
  • Egg salad: omit the sea salt and replace with 1 tsp. black salt
  • Curried egg salad: omit the sea salt and replace with 1 tsp. black salt, add 1 tbsp. curry powder, 1/4 cup slivered almonds, and 1/4 cup golden raisins

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