This Chickpea Salad recipe is an excerpt from Jackie Akerberg’s book The Clean Vegan. Jackie is the creator of Jackfruitful Kitchen, a popular food blog and Instagram account. Jackie’s recipes have been featured in The Complete Guide to Plant-Based Food and dsm magazine. She lives in Des Moines, Iowa, with her husband.
Table of Contents
Quick and Delicious Chickpea Salad
This is one of those salads that I could eat every single day and never tire of. The flavor of this Chickpea Salad is sweet and tangy, the chickpeas provide a hearty and filling protein base and the little pops of both fresh and roasted bell peppers are a delight. This salad is well-rounded with some kick from the red onion and the freshness of the parsley, making it the perfect side to accompany any meal. Traditional vinaigrettes are typically made with oil, but this recipe is totally oil-free, using aquafaba as an emulsifier and flavorless thickener—it is the perfect way to keep aquafaba from going to waste since you are already utilizing chickpeas as an ingredient! This salad has stolen the show at numerous summer barbecues and is a recipe I am constantly requested to share with friends and family. It is best made the day before and takes only a few minutes to prepare.
Ingredients You’ll Need
Salad
- Chickpeas
- Red bell peppers
- Green bell peppers
- Red onion
- Parsley
Red Wine Vinaigrette
- Red wine vinegar
- Reserved aquafaba
- Maple syrup
- Dijon mustard
- Lemon
- Salt
- Black pepper
- Garlic powder
How To Make This Chickpea Salad
- To make the salad, place the chickpeas, red bell peppers, green bell peppers, onion and parsley in a medium glass bowl that has a lid. Using a large spoon, toss the ingredients to combine them.
- To make the red wine vinaigrette, combine the vinegar, aquafaba, maple syrup, mustard, lemon juice, salt, black pepper and garlic powder ina blender. Blend the ingredients for 30 seconds, until the dressing is emulsified. Taste the vinaigrette and add more maple syrup, salt or black pepper if desired. Pour the dressing over the salad and use the large spoon to toss the salad with the dressing.
- Cover the bowl with its lid and place the salad in the fridge to chill for at least 1 hour, or preferably overnight. Serve this Chickpea salad cold on its own, alongside any main course, on a bed of greens or with rice or quinoa for a more filling dish.
Chickpea Salad – Recipe Card
Roasted Red Pepper Chickpea Salad
Ingredients
Salad
- 2 14-oz [392-g] cans chickpeas, drained, aquafaba reserved
- 1 16-oz [454-g] jar fire-roasted red bell peppers, drained and finely chopped
- 2 large green bell peppers - finely chopped
- ½ medium red onion - finely chopped
- ½ cup 30 g finely chopped flat-leaf parsley
- Red Wine Vinaigrette
- ¼ cup 60 ml red wine vinegar
- 3 tbsp 45 ml reserved aquafaba
- 2 tbsp 30 ml pure maple syrup, plus more as needed
- ½ tsp Dijon mustard
- Juice of ½ large lemon
- ½ tsp salt - plus more as needed
- ½ tsp black pepper - plus more as needed
- ½ tsp garlic powder
Instructions
- To make the salad, place the chickpeas, red bell peppers, green bell peppers, onion and parsley in a medium glass bowl that has a lid. Using a large spoon, toss the ingredients to combine them.
- To make the red wine vinaigrette, combine the vinegar, aquafaba, maple syrup, mustard, lemon juice, salt, black pepper, and garlic powder in a blender. Blend the ingredients for 30 seconds, until the dressing is emulsified. Taste the vinaigrette and add more maple syrup, salt or black pepper if desired. Pour the dressing over the salad and use the large spoon to toss the salad with the dressing.
- Cover the bowl with its lid and place the salad in the fridge to chill for at least 1 hour, or preferably overnight. Serve this salad cold on its own, alongside any main course, on a bed of greens, or with rice or quinoa for a more filling dish.
Reprinted with permission from The Clean Vegan Cookbook by Jackie Akerberg. Page Street Publishing Co. 2023. Photo credit: Jackie Akerberg.
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About The Cookbook
Eating plant-based has never been more nourishing or satisfying! From Jackie Akerberg, creator of the popular food blog Jackfruitful Kitchen, comes a mouthwatering collection of inspiring, whole-food recipes that go way beyond your typical salad and are completely free from processed ingredients. By cutting the junk and focusing on wholesome, plant-based meals, you’ll reap all of the health benefits that the vegan diet has to offer: improved digestion, clearer skin and higher energy, just to name a few! With this cookbook, it’s easier than ever to eat 100% clean and 100% vegan (not to mention 100% gluten-free!) throughout the day, as Jackie has you covered with delicious dishes from breakfast through dessert, like:
- Best Ever Veggie Burgers
- Bang-Bang Baja “Shrimp” Tacos
- Super Greens Goddess Pasta
- Get Up and Go Super Seed Bread
- Curried Red Lentil Coconut Soup
- Power-Packed Blueberry Pancakes
- Apple Pie Cheesecake Bites
- And so many more!
Every single recipe has been carefully crafted from wholesome ingredients to provide maximum flavor and a clean eating experience like no other. So what are you waiting for? Kiss processed meals goodbye and say hello to all that a whole-food vegan diet can do for you. You’ll be eating healthier than ever and feeling like the very best version of yourself in no time!
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More Vegan Recipes You Might Like
If you Enjoyed This Chickpea Salad Recipe, You Might Also Like The Best Ever Veggie Burger by the same author. Click here to get the recipe.
Connect with Jackie on Instagram and at jackfruitful.com.
