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+ servings

Turmeric Chickpea Salad

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!
Prep Time15 mins
Total Time15 mins
Course: Entrée, Salad, Sandwich, Side
Cuisine: Gluten Free, Nut Free, Vegan
Yield: 2 servings
Author: The Local Sprout


  • 1 can chickpeas drained and rinsed
  • 1/8 cup vegan mayo or sub regular mayo if not vegan
  • 1/8 cup lemon juice
  • 1 large stalk celery thinly chopped
  • 1 large carrot finely diced
  • 1 Tbsp. nutritional yeast
  • 1 tsp ground turmeric
  • 1/2 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


  • 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.
  • 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.
  • Serve over bread with optional toppings if desired. Alternatively, serve over a bed of leafy greens as a protein-packed salad.
  • Leftover chickpeas salad will keep refrigerated in an airtight container for up to 5 days.


Nutrition information is a rough estimate of 1/2 of the entire recipe without optional serving ingredients.


Serving: 1g | Calories: 426kcal | Carbohydrates: 66.7g | Protein: 21.8g | Fat: 9.5g | Saturated Fat: 0.8g | Sodium: 156mg | Fiber: 18.7g | Sugar: 12.5g