Go Back
+ servings

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
Tried this recipe?Let us know how it was!