mixed veggie chickpea salad

This simple salad is a product of prepping for the storm that’s set to hit Philly here by the end of this evening. We’re clearing out the perishables and we had a LOT of produce to use up, so I went to work to make a giant salad for us to eat throughout the day and evening so not much of our food goes to waste if we lose power. It’s basically a mélange of whatever we had in the fridge that needed used up, but all in all, I think it makes for a pretty tasty salad. We had a ton of produce to go through (and Vegenaise!), so I halved the recipe for those of you who may not need to clear it all out. :)

For all of you guys and gals on the East Coast (with power/internet still on to read this), stay safe and dry! Hugs…

Mixed Veggie Chickpea Salad

  • 1 small bunch kale, chopped into very small pieces
  • 1/2 lemon, juiced and zested
  • sprinkle of salt
  • 2 stalks celery, diced
  • 2 scallions, chopped
  • 2 small carrots, shredded
  • 1 small zucchini, very thinly sliced
  • 3 cups cooked chickpeas, mashed
  • 3/4 cups vegan mayonnaise
  • 1 tablespoon agave
  • 1 tablespoon brown mustard
  • 1/4 cup dill relish
  • 1/2 to 3/4 teaspoon additional salt

In a large bowl, combine the kale with the juice of the lemon and the salt and massage gently with your clean hands until tender and wilted. Toss in celery, scallions, carrots and zucchini until well mixed. Add in the mashed chickpeas and stir together to mix well.

Toss together with the lemon zest, mayo, agave, mustard, relish, and sea salt and mix until completely coated with dressing. Serve cold.

Share with friends!

11 Responses to mixed veggie chickpea salad

  1. Alder says:

    I loved it! It really satisfies. Made it earlier in the week and again today.

  2. Amazing!!! Another great recipe. So yummy. I left out the mustard because I’m not a fan, and it came out extremely light and fresh! Inexpensive ingredients and yeilded a TON of servings. :)

  3. I really really want this today! I’m craving an amazing salad.

  4. Susan says:

    I made this tonight and it was delicious. I made some changes, using what I had in the house. I left out the zucchini, used sweet rather than dill relish, and dijon rather than brown mustard. It makes a large amount–would be good for a potluck. This dish will become one of my mainstays.

    I think serving it on endive leaves might be good.

  5. TeaJae says:

    this looks amazing can’t wait to make this, not a fan of agave can pure maple syrup be used as a replacement?

  6. Nadia says:

    This was fantastic – delicious and it made me feel so good too afterwards! Thank you for creating and sharing!

  7. Kate says:

    Oh my gosh—YES!

    This is exactly what I’ve been craving for months now. You’re the best, thanks!

  8. christie says:

    Hope you all are doing ok out on the East Coast !!

    Hugs from the West Coast !!


  9. This is so full of goodness! Yum!