Chickpea Deli Salad

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An easy and healthy recipe for vegan or vegetarian chickpea deli salad from the new Sprouted Kitchen Bowl + Spoon cookbook. Makes a great main dish, picnic dish or dish to pass. Serves 2 as a meal or 4 as a snack.


  • 2 tablespoons veganaise or good-quality mayonnaise
  • 3 tablespoons freshly squeezed lemon juice
  • Sea salt and freshly ground pepper
  • 2 to 3 celery stalks, finely diced
  • 1/4 cup minced red onion
  • 1/3 cup golden raisins
  • 2 cups cooked chickpeas (or roughly one 15-ounce can,┬árinsed and drained)
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon chopped chives


  1. In a large bowl, whisk together the veganaise, lemon juice, and few pinches of salt and pepper.
  2. Add the celery, red onion, and raisins to the dressing. Give the chickpeas a course chop and add them to the bowl along with the parsley and chives. Stir everything to mix well. Taste for salt and pepper and adjust as desired. Chill for at least 30 minutes for the flavors to blend. Salad will keep the refrigerator for one week.

Tip: Freshly canned beans work best because of their sturdier texture, but you can use canned too if you’re short on time. If you use canned chickpeas, it’s definitely worth peeling the skins off the beans (mind-numbing, but worth it!).