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May 29, 2016

by Alyssa Rimmer

Vegan Chopped Salad with Spiced Chickpeas

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A simple vegan chopped salad with a tarragon tahini dressing and warmly spiced chickpeas. It's light, flavorful, easy to make and packed with protein!

Facebook logoTwitter logoPinterest logoVEGAN CHOPPED SALAD with a tarragon tahini dressing and warm spiced chickpeas!

There's nothing more refreshing than a crisp, cool salad on a hot summer day!

We've been having a bit of a heatwave around here, so all I've been finding myself craving for lunch and dinner is big salads. With temperatures creeping up to the 90s, this vegan chopped salad was a total lifesaver. It's filled to the brim with fresh veggies, has the dreamiest creamy dressing and it's packed with plant-based protein.

Facebook logoTwitter logoPinterest logoEating in the Middle -- a brand new cookbook from Andie Mitchell

I'm so excited to share this salad recipe with you today because it's actually from my friend Andie Mitchell's brand new cookbook, Eating in the Middle. You might know Andie for her New York Times best-selling memoir, “It Was Me All Along“. It's an emotional, through-provoking and beautiful book about Andie's life and her relationship with food. She actually lost 135 pounds and has been able to keep it off!

I'm grateful to call Andie a friend: she's warm, caring and has an infectious laugh. And she's a genius in the kitchen and is amazing at coaxing out the intense flavor in dishes, yet still keeping them simple.

And I love her approach: mostly wholesome. This cookbook has something for everyone: easy breakfasts, light salads, simple dinners, and decadent desserts.

Facebook logoTwitter logoPinterest logoAn AMAZING vegan chopped salad with tons of veggies, warm chickpeas and a tarragon tahini dressing!

As I was flipping through the recipes, this chopped salad immediately caught my eye. If not for the salad itself, the tarragon-tahini dressing and spiced chickpeas made it clear. This salad? You alllll need it!

Facebook logoTwitter logoPinterest logoAn AMAZING vegan chopped salad with tons of veggies, warm chickpeas and a tarragon tahini dressing!

Facebook logoTwitter logoPinterest logoThis naturally vegan chopped salad is so easy to make, healthy and absolutely DELICIOUS!

I kept everything the same about this recipe except for three things:

  • no feta since I'm dairy-free
  • no parsley since Matt's not a fan
  • added in some quinoa with the chickpeas for extra protein

Facebook logoTwitter logoPinterest logoThis vegan chopped salad is SO GOOD -- topped with a tarragon tahini dressing and warm spiced chickpeas!

This was one of the best salads I have in a long time! The combination of vegetables was amazing: crunchy cucumbers, crisp romaine, juice tomatoes, salty olives and spicy onions. And then that tarragon tahini dressing? Oh my gosh, so good!

Facebook logoTwitter logoPinterest logoHow to make the perfect warm chickpeas -- tossed in a bag with a little oil, tons of spices and then sauteed in a pan. Simple, easy, DELISH!

Facebook logoTwitter logoPinterest logoHow to make the perfect warm chickpeas -- tossed in a bag with a little oil, tons of spices and then sauteed in a pan. Simple, easy, DELISH!

The chickpeas were also a star of the show. I loved the way she marinated them in a zip lock bag and loved that they were slightly warm. The spices she used on them were unexpected, yet totally awesome at the same time. I would have never in a million years thought to combine cardamom, allspice, and cayenne with a Greek-inspired salad.

I'm telling you guys, this girl knows what she's doing! I highly recommend that you check out her cookbook – it's loaded with recipes for all tastebuds and many of them can be adapted to a variety of food allergies. You're going to love it!

Facebook logoTwitter logoPinterest logoMy favorite salad for the summer -- vegan chopped salad with a tarragon tahini dressing AND warm chickpeas!

Your turn…

What's your go-to summer meal? I'm looking for recipes to test out over the next few months and would love to hear what your favorites are! Let me know in the comments below and make sure to tag @simplyquinoa and @andiemitchell on Instagram if you end up giving this recipe a try!

xo Alyssa

Facebook logoTwitter logoPinterest logoMy favorite salad for the summer -- vegan chopped salad with a tarragon tahini dressing AND warm chickpeas!

More Wonderful Salad Recipes to try:

Vegan Chopped Salad with Spiced Chickpeas

There's nothing more refreshing that a crisp, cool salad on a hot summer day!
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 138kcal
Author Alyssa Rimmer
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Facebook logoTwitter logoPinterest logovegan chopped salad with spiced chickpeas
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Ingredients

  • for the dressing:
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove minced (or grated)
  • 1 - 2 tablespoons finely chopped tarragon
  • Pinch of salt
  • for the salad:
  • 2 romaine hearts chopped
  • 1 medium cucumber peeled and chopped into bite-sized pieces
  • 1 pint grape tomatoes halved
  • 1/3 cup chopped pitted kalamata olives
  • 1/2 cup thinly sliced red onion
  • 1 batch spiced chickpeas + quinoa

Instructions

  • For the dressing, in a small bowl, whisk together the tahini, lemon juice and 2 tablespoons of water. Whisk in garlic, tarragon and salt.
  • For the salad, in a large bowl, toss together the romaine, cucumber, tomatoes, olives and onion. Add dressing and toss to coat.
  • Serve into bowls and top with warm spiced chickpeas.

Notes

Recipe from Eating in the Middle by Andie Mitchell

Nutrition

Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 266mg | Potassium: 655mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6080IU | Vitamin C: 26.8mg | Calcium: 87mg | Iron: 2.1mg

Spiced Chickpeas + Quinoa

Delicious and filling
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 250kcal
Author Alyssa Rimmer
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Instructions

  • Whisk together the spices in a small bowl.
  • Pat the chickpeas dry with a paper towel and remove and skins that may have fallen off. Put them in a large resealable plastic bag with 1 teaspoon of oil and shake until coated. Add in spice mixture and shake again.
  • In a 12-inch nonstick skillet (I have a ceramic one and LOVE it), heat the remaining oil over medium-high heat. Add the chickpeas and quinoa, and saute, shaking the pan occasionally, until they are browned and crispy. Serve on top of salad and enjoy!

Nutrition

Calories: 250kcal | Carbohydrates: 36g | Protein: 12g | Fat: 7g | Sodium: 738mg | Potassium: 374mg | Fiber: 10g | Vitamin A: 55IU | Vitamin C: 0.5mg | Calcium: 89mg | Iron: 3.6mg

 

 

 

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Facebook logoTwitter logoPinterest logoThis vegan chopped salad is SO GOOD -- topped with a tarragon tahini dressing and warm spiced chickpeas!

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. […] Curry Roasted Vegetable Quinoa Bowls from Simply Quinoa ~ 56. Vegan Chopped Salad with Spiced Chickpeas from Simply […]

  2. […] 4. Vegan Chopped Salad with Spiced Chickpeas […]

  3. Surely the quinoa in thie recipe is not uncooked? Recipe indicates that the chickpeas and quinoa were added to the frying pan.
    I’d like to make this recipe but not sure about the quinoa.

    • The quinoa is uncooked actually! You toast it in the pan and it ends up adding a nice little crunch to everything 🙂

  4. […] 6. Vegan Chopped Salad With Spiced Chickpeas […]

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