Creamy Chickpea Salad With Cabbage (Vegan)

This creamy chickpea salad features shredded red cabbage (raw and pickled) and chickpeas combined with fresh celery root and bell peppers, and tossed in a creamy vegan dressing.

This chickpea and cabbage salad is crunchy, tangy, creamy and provides lots of vitamins and probiotics due to sauerkraut. Serve this creamy chickpea salad as a vegan side dish or mashed in a sandwich / wrap.

Creamy veggie salads are my favorite, I usually make this creamy beetroot carrot salad in the fall or this creamy mayo free coleslaw in the summer months. My avocado kale salad with egg is usually used for quick sandwiches and this creamy potato salad and this shrimp cabbage salad is reserved for winter months. Feel free to check them out!

Creamy Chickpea Salad With Red Cabbage

A protein and fiber-rich cabbage and garbanzo bean salad that is not only creamy and delicious but also healthy too! Substituting your favorite mayo-laden egg or tuna salad with this creamy chickpea salad is a great start to eat healthier.

This is a quick and easy chickpea cabbage salad that is full of vitamins and ingredients that help support a healthy gut. Did you know that half a cup of red cabbage is 45% of daily recommended amount of Vitamin C? [1]. Moreover one cup of this salad provides 58.5 % DV of Vitamin C alone due to use of red cabbage and also bell pepper plus celery root.

Moreover this chickpea salad can help your digestion, improve overall gut health, and also improve your immune system [2]. 

How To Make This Creamy Chickpea Salad

To make this vegan creamy chickpea salad you need the following ingredients:

• Chickpeas (or garbanzo beans). Simply drain and rinse a can of chickpeas and you’re on your way. Or soak and boil your own batch if you prefer that.
• Raw Veggies: Chop your veggies and toss with the rest of ingredients. I used bell pepper, red cabbage, celery root and green onions (scallions) for flavor.
• Sauerkraut: I used my homemade cabbage sauerkraut or some beet sauerkraut to add some tanginess. In case you don’t have any, you can replace it with pickles (fermented cucumbers), capers or any other pickled vegetable.
• Creamy Salad Dressing: I used my homemade ranch dressing (vegan) or you can use some vegan mayo if you like.

Assemble The Salad:

Chop or shred all veggies and combine with the listed ingredients in a salad bowl. Toss with the creamy ranch dressing mentioned above and give the chickpea salad a good stir to coat everything.

As an alternative you could use this creamy avocado dressing or this vegan honey mustard, it would work wonderfully too!

Tips For A Tasty Creamy Chickpea Salad

• This chickpea salad can be made 1 day in advance. It won’t get soggy after a few hours in the fridge it will actually get thicker. Making it the day before actually helps the flavors meld better.
• The tang in this salad is essential so make sure you use sauerkraut (red or white works fine) or some pickles (fermented cucumbers), capers or any other pickled vegetable.
• You can use green, red, or yellow bell pepper. Or a variety to add a bit of color to the dish.
• The creaminess combines really well with the tang and crunch of ingredients, so make sure you use a creamy dressing. Vegan mayo works too if you are too lazy.

If you like garbanzo beans in your salad make sure to try this hearty chicken chickpea and beet salad with avocado dressing.

See This.

Storing The Chickpea Salad

Keep stored in the refrigerator for up to 3-4 days. Give the leftover salad a good stir before serving to redistribute the dressing.

Other Creamy Salads Without Mayo

• Healthy Radish Cucumber Salad

Enjoy this creamy chickpea salad and please leave me a comment if you make it, I would love to hear your thoughts! Your feedback is super helpful for me and readers. Thank you!