Hi Friends!!! SO, I posted a picture of my chickpea salad on Instagram about a week ago and quite a few people asked about the recipe! πŸ˜€ I decided to make this post for them and anyone who is interested in a healthier, tastier, animal free version of chicken salad! Just before going vegan, I discovered chicken salad, or more specifically, chicken salad on croissant. I loved the salty sweet combination and how easy it was to decide, when out to eat for lunch, on something that was decent health-wise and still had lots of flavor. After going vegan, conjuring my own version of chicken salad was a MUST. Well, below I have displayed a series of photos that will help you create it on your own at home as well as some suggestions on how to serve and share it. Hope you enjoy! Β 

(A complete list of ingredients and instructions can be found at the bottom of the page)



Begin with 2 – 15oz cans of organic chick peas. Rinse them, place them in a pot and heat them to just under a boil to make them a little softer. Once they are soft, drain and pour the chick peas into a bowl. Then, use a potato masher or large spoon to mash them up about 75% of the way.






Cut about 20-25 Red Grapes into sixth or eighths. Grab 1/4 cup of Craisins and 1/4 cup of Raisins and pour the combination into the bowl with the smooshed Chick Peas.







Next, crush a handful of Walnuts in your palm as fine as you desire and add to the mix.








Then, add 3 Tbsp of Hemp Seeds . . .(which hold 11 grams of Protein and 30% Iron!)








And 2 Tbsp of Flax Seed Β . . .








Add 1 cup of Diced Celery . . .








1 Tbps of Sliced Green Onion . . .








1/2 cup of Garlic Hummus . . .








And 3/4 cup of Veganaise, or my favorite Vegan Mayo, Just MAYO!






Almost done! I like to add a tad of pink Himalayan salt and fresh ground pepper!

Then, Β just mix everything evenly and, VOILA!


Alright, so there are 3 ways to serve and eat this stuff that I HAVE to share with you and that I HOPE you try. Here they are . . .

  • Serve your chick pea salad over a bed of greens like spinach and add your favorite pretzels and crackers to the plate for dipping.
  • Serve your chick pea salad in romaine leaves for some hardy wraps. Adding a bit of balsamic vinaigrette dressing is a nice touch if served this way!
  • Serve your chick pea salad stuffed inside Pillsbury crescent rolls (which are totally vegan!!!) Β for mini croissant sandwiches. I like to shape mine myself into bigger pockets like this . . .


Here is the complete list of things you need and how to’s for this chick pea salad, uninterrupted!

For 4-6 servings . . .

Ingredients: Β 

  • 2 – 15oz cans of organic chick peas
  • 20-25 organic red grapes – diced into sixths or eighths
  • 1/4 cup organic craisins
  • 1/4 cup organic raisins
  • 1/2 cup organic walnuts
  • 3 Tbsp hemp seed
  • 2 Tbsp flax seed
  • 1 cup diced celery
  • 1 Tbsp sliced green onion
  • 1/2 cup garlic hummus
  • 3/4 cup vegan mayonnaise
  • 1 large pinch of fresh ground pepper
  • 1 large pinch of pink himalayan salt


  1. Rinse and heat chick peas on stove top (I bring them to just under a boil)
  2. Drain chick peas and pour into bowl
  3. Add all your ingredients, mix evenly and Enjoy!

This is one of my favorite things to eat and I LOVE that I can make a batch and eat it over a few days at my leisure:) Β I hope you dig this stuff as much as I do!


With love and compassion,



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