This fresh, light vegan chickpea salad is a great make ahead option for a healthy lunch all week!
With my next school year rapidly approaching, I’ve been pondering what I want to take for lunch to work every day. You all know me, so you know it has to be something that’s EASY to prep on the weekend. Healthy, of course, and ideally something I can shovel in my mouth in about 10 minutes while my kindergarteners are eating lunch.
Oh, and definitely something satisfying, that’ll give me tons of energy to finish my day and get me to dinner! Thankfully, I’ve got the perfect recipe that fulfills all of those requirements. And it is DELICIOUS af. Also an important quality.
So step aside, disgusting mayo and chicken…vegan chickpea salad is here, and it is the real lunch MVP.
This summer my amazing husband got me an online cooking class for my birthday, offered through Forks Over Knives. If you’re getting into vegan healthy, oil free cooking, I highly recommend it! The class is a great way to sharpen your cooking skills and will definitely spark inspiration for healthy home cooking.
This vegan chickpea salad is a recipe I had to make for the course and we have been obsessed with it ever since.
Joe has taken this for his work lunch for the past month and a half, with no end in sight. He literally tells me every day, “my lunch was soooo good today.” I know, he’s the sweetest and so appreciative. But he definitely wouldn’t say that if he didn’t really love it, so you can trust it’s really good, and he definitely isn’t tired of it even after several weeks!
It’s a super easy recipe. I prep a big batch on Sunday afternoon, portion it into 5 containers, and it’s good to go. Plus, you can double the batch for the cashew sour cream so that you have leftovers to dip your potatoes into for dinner…I may or may not do that, and HIGHLY recommend it. 🙂
You guys, the cashew sour cream by itself is a recipe you MUST try. Like, this instant. Prior to going vegan, dairy was my jam. I was never a big meat fan so that was easy to cut out, but I loved things like cheese and sour cream. Finding this recipe has literally changed my vegan life. It is SO weirdly like sour cream, it’s scary. It’s amazingly good with things like potatoes, on top of bean burrito bowls, and honestly whatever the heck you might be having for dinner. I can’t wait to use it in the fall/winter for chilis. YUM.
Once you’ve made the cashew sour cream, it’s as simple as mashing up some chickpeas, chopping carrots, celery, and pickles, and stirring everything together. This vegan chickpea salad is the perfect combination of textures. The vegetables are super crunchy while the sour cream is smooth and creamy. It’s great in a romaine lettuce wrap, between two slices of bread for a healthy, satisfying sandwich, or even in a wrap. Your work day just got WAY more exciting!
Have a happy, healthy day 🙂
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!