Dairy-Free Creamy Chickpea Salad

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Hi, friends!

I recently made this fresh chickpea salad for a summer get together and boy was it a hit! Not only is it packed with flavour and nutrition, but it’s also so easy to make and can be prepared the day before your event.

In total, this recipe took me about 15 minutes to put together. The most tedious part is chopping up the veggies. But once that’s done, this recipe comes together in a snap.

I encourage you to use as much local produce in this recipe as possible. When I made this, I used fresh herbs from my garden. I think it’s so rewarding using produce that you’ve grown in your meals. Plus, it gives you the advantage of knowing exactly what went into your food.

If you grow a garden, or even a container garden, do you use pesticides and herbicides? What about synthetic fertilizers? Personally, I try to grow my food as organically as possible.

Whether you use garden grown veggies or store bought veggies, give this recipe a try! And if you decide to make this dish, comment below and let me know your thoughts – I’d love to hear them!

Until next time, friend. Happy eating!

Dairy-Free Creamy Chickpea Salad

A fresh, crunchy side salad packed with protein and veggies. This dish can be prepared the day before.
Prep Time 15 minutes
Course Salad, Side Dish
Servings 6


  • 1 19-oz can chickpeas (no salt added) rinsed and drained
  • 1 large carrot
  • 1 red bell pepper
  • 1 small onion
  • 1 handful fresh parsley
  • 1 handful fresh chives
  • 1/4 cup mayonnaise
  • 1 tsp garlic powder
  • salt to taste
  • lemon pepper to taste


  • Peel and dice the carrot, dice the bell pepper and the onion. Add to a large bowl with the rinsed and drained chickpeas. Chop the chives and parsley and add them to the bowl as well.
  • Add the mayonnaise, garlic powder, salt and lemon pepper. Mix well to combine.


This side salad can be served immediately, but I prefer to chill for at least 1 hour.
To make this vegan, sub the mayonnaise for 2 tbsp extra virgin olive oil.
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