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Vegan veg chickpea salad with chickpeas, spring onions, beets, baby tomatoes, cucumber, green pepper in a pottery bowl with dip and bread rolls on the side

A Healthy Veggie Chickpea Salad

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  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 8 servings depending on if you use it as a side or main meal 1x


This filling chickpea salad will do the trick and keep you sated for most of the day! Served as a full meal and healthy veggie chickpea salad with yummy single serving seed bread.


  • 2 cans of chickpeas, rinse off the chickpeas, and drain them
  • 2 small green onions – chopped into small pieces
  • 1/2 cucumber (sliced and halved)
  • 2 tablespoons chopped basil and cilantro (as I did not have fresh cilantro, I skipped it)
  • cherry tomatoes – halved
  • 2 beet, thinly sliced and then steamed
  • 8 asparagus, steamed and sliced into bite-size
  • 1 small handful of sun-dried tomatoes
  • 1 sweet potato, sliced and steamed
  • 1 red and 1 green bell pepper (cut into small pieces)
  • 1/2 avocado
  • 1 Spiralized Zucchini
  • 1 Tbsp Tahini paste
  • Sea salt & pepper to taste


Rinse the chickpeas, and let them drip dry.

Chop green onion, or use a scissor to cut it into small pieces.

Slice cucumber and then cut in half.

Chop basil and cilantro or use the scissors here as well.

Half the cherry tomatoes.

Peel the beet and slice into thin slices and steam to slightly soft, not overly done – still need some crunch.

Cut off the hard stems of the asparagus and slice into bite-size pieces and also steam to crunchy.

Should you prefer to use any of the additional ingredients, cut sun-dried tomatoes into smaller pieces.

Peel the Sweet potato and slice into thin slices and steam to slightly soft, not overly done – still need some crunch.

Cut the red and green peppers into slivers and then into 1/3's.

You can pack layers of those ingredients you wish to use, and then toss or just leave in layers.

Place in the fridge to cool down and till ready to use.

Avocado Dressing:

½ avocado
1 Spiralized Zucchini
1 Tbsp Tahini paste
Sea salt & pepper to taste

I added some VOO and cider vinegar when I blended the dressing, in order to get a softer and smooth mixture. Serve with salad.

Note: Late this afternoon, when I wanted to use the leftover for dinner, I added some thinly sliced steamed yam (sweet potato) and extra steamed asparagus.

As for the dressing, I added some vegan milk to make it thinner and it's perfect, more like a dressing than a spread, which I prefer.


Prepared, tried, and tested owner, Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SATasty Recipes – Saffas Daily Recipes

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  • Serving Size: 1
  • Calories: 165
  • Sugar: 6
  • Sodium: 61
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 26
  • Fiber: 7
  • Protein: 7
  • Cholesterol: 0
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