1 bowl or pot/ 45 minutes or less/ a dozen ingredients or less/ All Recipes/ entrée/ salads/ sandwiches/ sides

Turmeric Chickpea Salad

chickpea salad veganOn warm days when I don’t feel like cooking, chickpea salad is my go-to.

Turmeric is one of those ingredients that always takes my meals to the next level, and that is definitely the case with this salad. It turns the chickpeas a vibrant orange and adds an anti-inflammatory element to the mix. 

All the goods.

chickpea saladSay hello to your new summer lunch go-to my friends. Today we are making Turmeric Chickpea Salad!

This recipe is incredibly easy to make—with only 9 ingredients + 15 minutes–but tastes effortlessly elevated. This chickpea salad is packed with protein and lots of healthy fat to keep you satisfied.

I love making sandwiches with this mixture for my vegan friends who’ve written of a classic tuna salad and are happy to have a delicious alternative. Even my non-vegan friends love this recipe  its real-food ingredients.

You guys are going to love this easy recipe! My Turmeric Chickpea Salad is:

Vibrant + Colorful

Nutritent-Dense

Healthy + Satisfying

Versatile

& the Perfect Summer Lunch

turmeric chickpea saladIf you love these vegan sandwiches, you might also like my roasted veg + avocado sandwiches, chickpea salad sandwich (my classic recipe), cauliflower everything bagels, or my vegan mexican jackfruit bowls.

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

vegan chickpea salad sandwich

Turmeric Chickpea Salad
 
Prep time
Total time
 
Say hello to your new summer lunch go-to my friends. My vegan Turmeric Chickpea Salad is easy to make, packed with protein, and so delicious!
Author:
Recipe type: Sandwich, Salad, Side, Entrée
Cuisine: Gluten Free, Vegan, Nut Free
Serves: 2 servings
Ingredients
  • 1 can chickpeas, drained and rinsed
  • ⅛ cup vegan mayo (or sub regular mayo if not vegan)
  • ⅛ cup lemon juice
  • 1 large stalk celery, thinly chopped
  • 1 large carrot, finely diced
  • 1 Tbsp. nutritional yeast
  • 1 tsp ground turmeric
  • ½ tsp garlic powder
  • pinch salt + pepper, to taste
For serving (optional):
  • 4 slices bread, certified gf in necessary
  • leafy green lettuce
  • avocado, sliced
  • white wine vinegar + olive oil, for drizzling
  • chopped fresh herbs — like cilantro or parsley
Instructions
  1. In a large bowl, combine the chickpeas, mayo, and lemon juice. Mash well with a fork until mostly creamy—with a few chunks of chickpeas.
  2. Stir in the celery, carrot, nutritional yeast, turmeric, and garlic powder until evenly combined. Taste and adjust seasonings if desired, sprinkling salt and pepper as needed.
  3. Serve over bread with optional toppings if desired. Alternatively, serve over a bed of leafy greens as a protein-packed salad.
  4. Leftover chickpeas salad will keep refrigerated in an airtight container for up to 5 days.
Notes
Nutrition information is a rough estimate of ½ of the entire recipe without optional serving ingredients.
Nutrition Information
Serving size: 1 serving of 2 Calories: 426 Fat: 9.5g Saturated fat: 0.8g Carbohydrates: 66.7g Sugar: 12.5g Sodium: 156mg Fiber: 18.7g Protein: 21.8g Cholesterol: 0mg

The Local Sprout

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