Chopped Chickpea Salad Veggie Bowl

Chopped Chickpea Salad Veggie Bowl Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 15 minutes



½ cup dry quinoa

1 cup vegetable broth

Pinch of salt

Chickpea Salad

1 15-ounce can chickpeas, drained and rinsed

¼ cup vegan mayonnaise

1 tablespoon nutritional yeast

1 tablespoon cider vinegar

½ teaspoon ground mustard

2 scallions, finely sliced

1 teaspoon salt

Pinch of cayenne pepper


½ cup extra virgin olive oil

¼ cup balsamic vinegar

To Assemble

3 cups chopped romaine lettuce

½ cup diced purple cabbage

½ cup diced orange bell pepper



2Place the quinoa in a sieve and rinse well. Combine quinoa, broth, and salt in a small saucepan. Bring to a boil, cover, and reduce to a simmer. Cook for 15 minutes or until the broth is absorbed. Remove from the heat and let set with the cover on for 5 minutes. Remove the lid and fluff out into a small bowl to cool.

3Chickpea Salad

4Place all of the chickpea salad ingredients in a food processor. Pulse four or five times. The chickpeas should be chunky. Remove the blade and stir to make sure the mixture is blended well.


6Mix the oil and vinegar together in a small bowl and set aside.


8Divide the lettuce between two bowls. Lay the vegetables in decorative rows: cabbage, quinoa, bell pepper, and chickpea salad, leaving an edge of romaine lettuce. Serve with the dressing.

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