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Vegan chickpea salad

Vegan Chickpea Salad

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4


This divine vegan chickpea salad is veggie packed and topped with a fabulous tahini dressing. It makes a perfect side or you can have it as a main course!


  • 1 Small Head Romaine Lettuce (3 cups chopped)
  • 1 Medium Red Bell Pepper (1 cup chopped)
  • 1/2 Small Red Onion (1/2 cup thinly sliced)
  • 1 cup Cherry Tomatoes (1 cup sliced)
  • 1/2 English Cucumber (2 cups, sliced)
  • 1 15oz (425g) Can Chickpeas (Drained)
  • 1 Large Avocado (or 2 Small, peeled and diced)
  • 1/4 cup Cilantro (Chopped)*
  • 1 tsp Dried Oregano
  • 1/4 tsp Black Pepper
  • 1/8 tsp Sea Salt

For the Dressing:


  1. Add the chopped romaine lettuce to a salad bowl.
  2. Add chopped red bell pepper, sliced red onion, sliced cherry tomatoes, sliced cucumber and chickpeas on top.
  3. Toss everything together and then add your avocado, chopped cilantro, dried oregano, salt and pepper and toss again.
  4. Prepare the dressing according to the linked recipe and serve drizzled over the top of the salad.


*If you’re not a cilantro fan then use parsley.

*Other options for the dressing could be a Homemade Vinaigrette or Vegan Green Goddess Dressing.

*Nutritional information is for salad only, you can find the nutritional info for our Tahini Salad Dressing on that recipe.

  • Category: Appetizer, Side, Gluten-Free
  • Method: By Hand
  • Cuisine: Vegan


  • Serving Size: 1/4 of the Recipe
  • Calories: 260
  • Sugar: 8.1g
  • Sodium: 260mg
  • Fat: 13.3g
  • Saturated Fat: 1.8g
  • Carbohydrates: 31.4g
  • Fiber: 12.8g
  • Protein: 8.3g

Keywords: vegan chickpea salad