Lauren recently spend a weekend at the 4 Peaks Music Festival which is an intimate little bluegrass festival in Bend, OR. Not only did she meet wonderful people, enjoy some delicious beer and hear good music, she also had a fabulous vegan “chicken” salad wrap from one of the food vendors.
We set out to make our own Vegan Chickpea Almond Salad, and scoured the internet for inspiration. We came across this chickpea salad from Oh She Glows, but we knew we wanted more texture than just smashed chickpeas so we halved the recipe and added soaked raw almonds as well. The result was much more flavorful than I was anticipating (how much bland chicken or tuna salad have you had in your childhood?!) In addition, we included a few extra ingredients like shredded carrot, pickles and Hot and Sweet Jalapenos from Trader Joes.
We are already planning the ways to use this as a quick, go-to meal for the summer. We tried this as a salad, wrapped with greens and on a sandwich and all were delicious and filling!
Vegan Chickpea Almond Salad
A quick go-to meal for summer that is equally good on a sandwich as it is on top of a salad.
- 2 cups raw almonds
- 1 can chickpeas
- 1 stalk celery diced
- 1 large dill pickle diced
- 3 tbsp vegan mayonnaise
- 1 tbsp dijon mustard
- 1 tsp garlic powder
- 1/2 lemon juiced
- Sweet and Hot Jalepenos optional
Place raw almonds in bowl, cover with water and let sit for between 1-4hrs.
Drain almonds, place in food processor and blend until finely chopped.
Add almonds to bowl with all other ingredients except jalapenos. Use a fork or potato masher to mix/mash all ingredients together, breaking up most of the chickpeas but leaving some whole or in large pieces.
Salt & Pepper to taste. Top with jalapenos and serve on toast or wrapped in greens.