Classic Chickpea Salad

I already had several other recipes lined up to share with all of you before testing/ photographing this one, but I am so excited about this recipe (because it is SO delicious) that I bumped it to the front of my line-up.

Crunch of celery, sharp taste of green onion, sweet burst from the grapes… am I making you want this Classic Chickpea Salad yet?

This Chickpea Salad is delicious eaten by its self, on a bed of lettuce, on sandwich bread, but my favorite way to eat it is stuffed in a croissant. I’m not sure how easy or hard it is to find vegan croissants, because I haven’t looked. I like to make my croissants from scratch. It can be time consuming to make croissants but it is 100% worth it. If you want to try to make your own I suggest using this croissant recipe.

Also dill & sour cream plentils chips pair really great with sandwiches stuffed with this Classic Chickpea Salad.

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram..



2 (15 ounce) cans Chickpeas, rinsed and drained

2 stalks celery, thinly sliced

1 cup green onion, chopped

1 cup seedless red grapes, quartered

1/2 cup vegan mayonaise

1 teaspoon apple cider vinegar

1/2 teaspoon pink Himalayan salt (or sea salt)

1/4 teaspoon ground black pepper


After rinsing and draining your chickpeas, transfer them over to a medium sized mixing bowl. Using the back of a fork smash roughly half of the chickpeas.

Stir in all remaining ingredients.

Serve on a bed of lettuce, make a sandwich using your favorite bread, or pile it in a croissant.

Store in refrigerator, covered, up to 3 days.





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