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Spicy Chickpea Salad

What you need: 

Vegan Mayonnaise:

1 cup organic sunflower oil (or oil of choice)

1/2 cup unsweetened nondairy milk

1 teaspoon stone ground mustard

1/8 teaspoon agave syrup

1/2 teaspoon sea salt

1 tablespoon fresh lemon juice

1 teaspoon apple cider vinegar

Spicy Chickpea Salad:

2 cups coarsely mashed chickpeas (garbanzo beans)

1 cup finely chopped cilantro

1 cup steamed quinoa (or choice of grain)

1 cup finely sliced scallions

1 cup coarsely chopped walnuts

1/2 cup finely shredded carrots

1/2 cup finely diced celery

1/2 cup finely diced green pepper

1/2 cup finely diced red onion

1/2 cup finely diced red pepper

1/4 cup vegan mayonnaise (recipe above)

1/4 cup finely ground poppy seeds

1/4 cup toasted sesame seeds

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon sea salt

What you do: 

Vegan Mayonnaise:

1. To a blender, add oil, nondairy milk, mustard, agave syrup, and salt; blend until thick and creamy.

2. While blending, stream in lemon juice and vinegar; blend until smooth. Keep up to one month in refrigerator.

Spicy Chickpea Salad:

3. In large bowl add all ingredients; stir lightly to thoroughly mix and coat. Serve on lettuce leaf or with celery sticks, red pepper halves, crispy toast, or crackers. Delicious!

Cooking Time: 
Recipe Category: 


It was good but a bit too much onions. Add less onions and scallions and it should be good. :)



This recipe was ok, but I would suggest using quite a bit less red onion.. maybe 1 quarter of a small red onion or even less. I also kind of thought that it would be nice with some curry spice! As it lacked some flavor although in the picture it definitely looks delicious. I wrapped mine in a Collard Green Leaf :)

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