clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Veggie Chickpea Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author:
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 8 servings 1x
  • Diet: VeganDiet


Looking for a divine vegan chickpea salad? This one is chock full and veggie-packed and drizzled with an avocado tahini dressing. It makes an awesome and healthy side or can be enjoyed as a main dish.


  • 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 (did not have fresh cilantro, so I did not use it)
  • 1 punnet 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 bell pepper (cut into small pieces)
  • 1 green bell pepper (cut into small pieces)



Rinse the chickpeas, and let them drip dry.

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

Slice cucumber and a half each slice

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 into 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.


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 milk to make it thinner and it’s perfect, more like a dressing than a spread, which I prefer

Served with yummy single serving seed bread.

Prepared, tried, and tested Esme Slabs from The Recipe Hunter: Tried and Tested Recipes From Home Chefs

Tried this recipe? Mention @_EsmeSalon or tag #shareEScare

I hope you will have a go at this one and when you tested and made this recipe,
please will you be so kind as to visit the post and give it a rating and review, please and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare


  • Serving Size: 1
  • Calories: 133
  • Sugar: 6
  • Sodium: 22
  • Fat: 2
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 24
  • Fiber: 6
  • Protein: 7
  • Cholesterol: 0
Recipe Card powered byTasty Recipes