Looking for something bold, refreshing, and full of flavor? This sweet and savory Asian Chickpea Salad is bringing all the must haves together: texture, flavor, heartiness and perfect for a quick and tasty lunch. Full of healthy, feel-good ingredients and packed with tons of Asian flavor, this wholesome salad is filled with protein-packed chickpeas, nourishing rainbow slaw, sweet apples, and zesty red onions, all bathed in an awesome Asian inspired creamy dressing. This weekβs Whip It Up WednesdayΒ recipe is ideal for work lunchboxes, quick dinners, or just plain fun.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Hi there, Ameera here!
This weekβs Whip It Up WednesdayΒ recipe features our tasty Asian Chickpea Salad. We absolutely loved it, and couldnβt stop eating it!
We put this deliciousness in sandwiches, wraps, and in lettuce cups. Everyone loved it. It is sweet, savory, fresh, and satisfying. The flavor component and texture were over the top in the yumminess department!
This chickpea salad has all those tasty umami Asian flavors that will absolutely delight your taste buds. We were thrilled with how it turned out.
This post contains affiliate links, and we may receive a very smallΒ commission if you purchase through those links at noΒ additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosuresΒ here.
Chickpea Salad Madness
We are hooked on chickpea salads! They are super easy to make, and they taste AH-MAZING!Β Mom and I could eat them every day. We have made quite a few varieties, and we have a bunch more lined up!
Donβt Miss These Tasty Variations: Β
- Harvest Chickpea Salad
- Curried Chickpea Salad
- Avocado Chickpea Salad
- Greek Chickpea Salad
- Buffalo Bean Wrap
- Roasted Red Pepper Hummus Bean Salad
- Waldorf Salad
We seriously canβt wait for you to try this! We hope you are enjoying our Whip It Up WednesdayΒ quick and easy ideas!
If you try this flavorful salad, we would love to know if you enjoy it as much as we do! Please leave us a review!Β Post a picture on Facebook or Instagram and tag us!Β We would love to hear from you.
Products Used:
- Potato masher or fork to mash the beans
Asian Chickpea Salad
- Prep Time: 10 Minutes
- Total Time: 10 minutes
- Yield: 3-4 Servings 1x
- Category: Salad, Lunch
- Cuisine: Asian
Description
This Asian Chickpea Salad is bringing all the must haves: texture, flavor, heartiness and perfect for a quick and tasty lunch; a fantastic 10-minute meal. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- ΒΌ cup + 2 Tablespoons red onion, fine dice
- 1 cup Rainbow Blend Veggie Mix *
- 1 β [ 15.5 oz. can ] chickpeas, drained and rinsed
- ΒΎ medium gala apple, small dice *
Asian Sauce Ingredients:
- 2 Tablespoons almond butter
- 1 Tablespoon tahini
- 2 Tablespoons rice vinegar
- 1 teaspoon distilled white vinegar
- 1 Tablespoon tamari *
- 2 Β½ teaspoons minced ginger
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
Instructions
- Make the Asian Sauce by placing all the sauce ingredients into a small bowl and whisking to combine, set aside.
- Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a large bowl, roughly mash, then add all the remaining Salad Ingredients, mix to evenly distribute the ingredients.
- Pour the Asian Sauce over the mixture, gently toss. Taste test for flavor.Β Add more seasoning, if needed.Β Let stand for 5 minutes to allow the spices and herbs to activate.Β Served immediately at room temperature. Β Refrigerate any leftovers.
Notes
*Rainbow Blend Veggie Slaw Mix:Β This is a slaw mix consisting of the following shredded vegetables:Β broccoli, carrots, red cabbage, kohlrabi, and cauliflower.Β You can typically find this veggie slaw mix in the refrigerated veggie section in most national grocery stores with the other slaw mixes. If you canβt find this specific one, you can pretty much use any slaw mix you wish with cabbage and carrots, etc. They all work great.
*Apple:Β We used three-fourths of an unpeeled gala apple.Β You can use any sweet apple you wish.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.Β You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Serving: 3 to 4
*Storage:Β Refrigerate, use within 5 days.
This post contains affiliate links, and we may receive a very smallΒ commission if you purchase through those links at noΒ additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosuresΒ here.
I love your recipes and this looks amazing! I have a serious sesame (tahini) allergy, any recommendations as to what would be the best substitute? Cashew butter? Sun butter? Thanks in advance!
Hi there Meredith π
Thank you so much for your kind words! We would recommend using a nut/seed butter that you enjoy the flavor. Keep in mind, depending on the nut/seed butter you choose the flavors will slightly change and you will need to adjust the seasonings accordingly. If you give it a try, weβd love to hear how it turns out.
-Ameera and Robin π
I made the Asian chickpea salad tonight. It was delicious!!
Hi there Leslie π
Yaaaaay! We are so glad that you enjoyed this recipe! Thank you so much for your awesome feedback and for taking the time to write!
-Ameera and Robin π
Another recipe to add into my favourites! So quick and easy and really yummy!
Hi there Sandra π
WOOT!!! We are so thrilled that you enjoyed this recipe and added it to your favorites. We appreciate your awesome feedback and for taking the time to write.
-Ameera and Robin π
What kind of bread do you use?
Hi there Suzann π
Thank you so much for reaching out to us. We used Dave’s Killer Bread 21 Whole Grains and Seeds Organic Bread. Food For Life brand is also a great oil free bread option. The bread is not gluten free. We use wraps for a gluten free option.
-Ameera and Robin π
Thank you for the info!
<3
I made this today. It is very good. I only had balsamic vinegar but we still enjoyed the dressing flavour. I shredded the veggies I had on hand no cabbage but zucchini, carrots, celery, parsley, red onion. I served it over a bed of cold left over brown rice. Thank you for your recipes they are so well thought out and inspirational. Not to mention vibrant tasty and healthy.
Hi there Linda,
YAYYYYY!!! We are so happy that you enjoyed this recipe. Thank you so much for the awesome review.
-Ameera and Robin