Creamy Vegan Chickpea Salad No Mayo (With Probiotics)
Creamy vegan chickpea salad no mayo, packed with plant based protein and healthy veggies – this healthy vegan chickpea salad is crunchy, tangy, creamy and so easy to make! It provides lots of vitamins, probiotics and makes a delicious vegan side dish, a meal or it can be mashed in a sandwich or wrap.
Drain the chickpeas, transfer to a strainer and rinse under cool running water. Or you can cook your chickpeas from scratch if you prefer.
Chop all other vegetables to a uniform size.
Assemble The Salad
In a large bowl toss together the chickpeas, chopped red cabbage, celery root, green onion, bell peppers and the sauerkraut.
Pour over the homemade ranch dressing and mix until evenly coated.
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Notes
Vegan Chickpea Salad No Mayo Recipe Tips
You can use green, red, or yellow bell pepper. Or a variety to add more color and crunch to the salad.
Add diced avocado for some healthy fats and more creaminess. Add it just before serving to avoid browning.
The creaminess combines really well with the tang and crunch of ingredients, so make sure you use a creamy dressing. Mayo works too if you are too lazy.
After mixing the ingredients taste and adjust the seasoning (salt and pepper) according to your taste.
Add other vegetables like carrots, celery, tomatoes, or some seeds like: sunflower seeds, pumpkin seeds or hemp seeds. Some dried fruit will work too!
If you’d like additional plant based protein, or want to make this salad a little heartier, try adding in a cup of cooked quinoa, lentils or other beans.
Add 1 avocado for additional creaminess and healthy fats.
The tang in this salad is essential so make sure you use sauerkraut (red cabbage or white) or some pickles (fermented cucumbers), capers or any other pickled vegetable.
Ways To Serve
Leave the chickpeas intact, serve the salad on a bed of mixed greens, or lightly mash the garbanzo beans with a fork so you could enjoy it as a sandwich or burrito filler.
Vegan Chickpea Salad Storing
This 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.
Keep stored in the refrigerator for up to 3-4 days. Give the leftover salad a good stir before serving to redistribute the dressing.