I love this healthy and delicious chickpea salad.

It’s a veganized version of a popular ’80s tarragon chicken salad made that I made pounds of each day while working in a Gourmet take-out shop in Washington, DC. That dish is to 80s food as neon and big hair is to 80s style. A cliche from the 80s yes, but delicious in its updated, plant-based iteration, nonetheless.

The salad looks grown-up and sophisticated served on endive spears.

A scoop in a salad adds heartiness and pizzaz.

It’s amazing sandwiched between bread with some onion slices, lettuce and tomatoes.

One great salad, lots of option. Enjoy!

diana goldman
Prep Time 15 mins
Course Main Course
Cuisine Plant-based
Servings 4
Calories 285 kcal


Dry Ingredients

  • 15 oz can chickpeas, drained and rinsed (or 1½ cup cooked chickpeas)
  • cup chopped walnuts
  • cup chopped celery
  • 2 tbsp finely chopped red onion
  • cup grapes, halved or quartered (if they are very big grapes)
  • 1 tbsp chopped fresh tarragon or 1 tsp dried` ``


  • 3 tbsp vegan mayo
  • 1 tbsp miso paste
  • 1 tbsp white balsamic vinegar or apple cider vinegar or white vinegar
  • 1 tsp agave nectar
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • Optional: endive spears or your choice of bread for serving


  • In a medium sized bowl, mash the chickpeas until no whole pieces remain. Half pieces are fine. Don’t mash into hummus.
  • Mix dressing ingredients together and pour over chickpeas.
  • Add remaining ingredients and stir to combine.
  • Serve over salad, on bread, toast, in endive spears used as cups, or anyway you like.


Calories: 285kcalProtein: 8gCalcium: 97mgIron: 2mg
Keyword chickpea salad, lunch
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