Vegan Chick'N Salad

chickpeas holiday sides Feb 23, 2024
chickpea salad

Vegan Chick'N Salad 

This salad also works great inside a pita, on a tortilla, on a sandwich, on a croissant, or placed on top of your favorite salad greens.

1 cup raw cashews (or substitute white beans or silken tofu for a nut-free version—but you may need less
¼ cup water
1 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
3 tablespoons maple syrup

1 15-oz can chickpeas
1 cup red grapes, cut in halves
½ cup diced celery
½ cup diced pink lady apple
¼ cup diced red onion
1 tablespoon fresh chopped dill (can also used dried)
1 tablespoon poultry seasoning (poultry seasoning is vegan, it is just a mix of herbs)
topped with a ¼ cup chopped
walnuts (can sub other nuts)
1. Make dressing by soaking cashews for 15 minutes in the water, then add
all other ingredients and blend together.
2. Chop the nuts of choice, apples, grapes, and celery.
3. Mix dressing with salad ingredients. Place over lettuce, top with walnuts.


FODMAP swap: use sunflower seeds or tahini instead of cashew, white beans or silken tofu in the
dressing; omit onion and garlic powder in the dressing and use either garlic-infused oil or keep both
spices under 1/2 tsp total; keep serving size of red onion to a few tsp, <6 grapes and chickpeas under
1/4 cup; increase celery servings by 1/3 stalk with tolerance
*Don’t forget to preload on veggies before you eat

Click here to learn more about our plant-based membership, courses and coaching programs.

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.