Vegan chickpea salad with carrots, celery and capers
This vegan chickpea salad features fresh carrots, crisp celery, and tangy capers, all tossed in a creamy sesame dressing. It's simple to prepare, making it a nutritious option for lunch or as a side dish.
Cook time 10 min
Prep time 5 min
Ingredients:
16 oz chickpeas3 carrots
2 stalks celery
1/4 onion
2 tbsp capers
1 tbsp yeast
1 tbsp sesame butter
1 tbsp mustard
1 tsp vinegar
1 dash salt
2 leafs lettuce
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.
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!
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.
Vegan chickpea salad with carrots, celery and capers FAQ:
This vegan chickpea salad can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh as the vegetables may lose their crunch over time.
Yes, if you don’t have capers, you can substitute them with chopped olives or pickles for a similar salty flavor. Alternatively, you can omit them completely, though this will alter the taste.
If using canned chickpeas, drain and rinse them under cold water to remove excess sodium and brine. If using dried chickpeas, soak and cook them until tender before using.
Any type of mustard can be used in the dressing, but Dijon mustard will give a nice tangy flavor. Yellow mustard can also be used for a milder taste.
Absolutely! Feel free to add other vegetables like bell peppers, cucumbers, or tomato for added flavor and crunch, as long as they complement the overall taste.
Cooking 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.
Nutrition Facts
2 ServingsCalories 320kcal
Protein 16g
Carbohydrates 45g
Fiber 16g
Sugar 12g
Fat 9g
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