Mediterranean Chickpea Salad is loaded with delicious and filling veggies. And since it’s ready in just 15 minutes, it’s perfect for meal prep – lunch or dinner!
Oh, chickpea salad, you charmer you. I whipped this Mediterranean Chickpea Salad up with what I had in my fridge and pantry a few days ago. I had no time to cook or wait on the oven for a quick meal. Even so, my husband has been eating this salad non-stop, and he’s deemed it one of his most favorite recipes that I’ve ever made.
These are compliments of the highest order, friends.
But, the flavors here are divine when combined, and I think you’ll find that this salad is absolutely addictive. Once it’s been left to sit for an hour, or even a day, it’s out-of-this-world delicious.
A Fresh Chickpea Salad Recipe
Greek salads have been my absolute favorite for a while, and I’ve used them in a variety of ways , but never yet with chickpeas. So, I wanted to make something that would excite the tastebuds, but still be very filling. This Mediterranean Chickpea Salad totally fits that bill.
I already had all the ingredients in my fridge and pantry, so I set right to ‘work’, because trust me, this salad was so easy to whip up it’s embarrassing. There’s really almost no work required!
You need 6 main ingredients, a quick vinaigrette, and that’s it. The best part? It all comes together in just 15 minutes.
That 15 minutes is really just for all the chopping required. Chickpeas, tomatoes, cucumbers, red onions, feta, and parsley are a fantastic combo of ingredients. They meld together so well, once a light, homemade balsamic vinaigrette is poured over the whole salad. Better yet, it’s perfect for meal prep and lasts several days in the fridge.
So let’s get to it!
Notes on Ingredients
As I mentioned above, there are just 6 main ingredients in this salad, and a couple more that make up a tangy balsamic vinaigrette! Here’s what you need to round up:
For the Salad
- Chickpeas: Drained and dried – get rid of that excess moisture!
- Tomatoes: I like to use cubed cherry tomatoes for this recipe, but grape tomatoes work well too.
- Onion: Chopped red onion adds color and texture to this salad!
- Cucumber: Chop up an English cucumber – a regular cucumber will work too.
- Cheese: Crumbled vegan feta cheese fits the Mediterranean theme, and vegan tofu feta is great in this recipe too.
- Chopped Parsley: Remember to remove the stems before adding it to the salad.
For the Balsamic Vinaigrette
- Olive Oil: I stick to extra virgin olive oil, but avocado oil could work too.
- Balsamic Vinegar: It is a balsamic vinaigrette, after all.
- Lemon Juice: Lime juice is also good.
- Mustard: I like to use dijon mustard.
- Salt: Sea salt is my go-to, but use whatever you’ve got on hand.
- Ground Pepper: For further seasoning of this salad.
How to Make Vegan Chickpea Salad
This easy chickpea salad would definitely be great for whenever you are short on time or energy, and for any time at all, really. It requires no cooking – you simply mix ingredients together and voila! Salad finished.
Mix Salad Ingredients: In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese, and parsley.
Combine the Ingredients for the Vinaigrette: Then pour the vinaigrette over the salad and toss again to combine.
Easy peasy! And, just like that, you’re out of the kitchen and ready to go on with your day.
Tips for Success
Though the steps are easy, there is always room for tips and tricks to improve this salad!
- Wait 30 Minutes Before Eating: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavors are combined.
- Chop Your Veggies to Similar Sizes: I don’t know about you, but I like an even forkful of veggies when I take a bite of salad! Making the tomato, onion, and cucumber pieces relatively the same size achieves that.
- Meal Prep Tip: If you’re meal prepping this/want it to stay pretty, I would sprinkle the vegan cheese on top or each time you’re making it, instead of stirring it in with the rest of the ingredients to avoid discoloring.
- Adjust to Your Taste Preferences: When it comes to salads, you’re the expert on what you like. If you think the salad needs more lemon juice, by all means add it! If you think it needs more mustard, do your thing. 🙂
Serving Suggestions
What/how do you serve chickpea salad? A wonderful question! There are many answers.
You could eat this with a fork, or scoop it up with pita chips ! Either way works, either way is delicious.
We’ve been transforming this yummy salad too – in burritos for breakfast, and in jars for my husband to take to work. You can add olives, or even use white beans instead of feta – make it completely yours!
How to Make Ahead or Store Extras
When it comes to making this chickpea salad ahead of time, I like to chop up all the vegetables, refrigerate them, and throw everything together later. The vinaigrette can be mixed up and refrigerated in a mason jar or something ahead of time, too.
If you have leftovers, refrigerate them in an airtight container for 2-3 days.
Enjoy this colorful salad!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Chickpea Salad
- 1 1/2 cups chickpeas , drained and dried
- 1 cup cubed cherry tomatoes
- 1/2 large red onion , chopped
- 1 cup cubed English cucumber
- 1/4 cup vegan feta cheese , crumbled or vegan tofu feta
- 1/2 cup chopped parsley , stems removed
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon or lime juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
- Pour the vinaigrette over the salad and toss again to combine.
- OPTIONAL, but makes a delicious difference: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
Notes
More Vegan Salad Ideas
Ready to try some more easy vegan salad recipes? Check out these ones:
- Curried Chickpea Salad
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Potato Salad with Coconut Bacon
- Kale Salad with Sesame Tahini Dressing
- Caesar Salad with Coconut Bacon
Mediterranean Chickpea Salad is loaded with delicious and filling veggies. And since it’s ready in just 15 minutes, it’s perfect for meal prep – lunch or dinner!
Oh, chickpea salad, you charmer you. I whipped this Mediterranean Chickpea Salad up with what I had in my fridge and pantry a few days ago. I had no time to cook or wait on the oven for a quick meal. Even so, my husband has been eating this salad non-stop, and he’s deemed it one of his most favorite recipes that I’ve ever made.
These are compliments of the highest order, friends.
But, the flavors here are divine when combined, and I think you’ll find that this salad is absolutely addictive. Once it’s been left to sit for an hour, or even a day, it’s out-of-this-world delicious.
A Fresh Chickpea Salad Recipe
Greek salads have been my absolute favorite for a while, and I’ve used them in a variety of ways , but never yet with chickpeas. So, I wanted to make something that would excite the tastebuds, but still be very filling. This Mediterranean Chickpea Salad totally fits that bill.
I already had all the ingredients in my fridge and pantry, so I set right to ‘work’, because trust me, this salad was so easy to whip up it’s embarrassing. There’s really almost no work required!
You need 6 main ingredients, a quick vinaigrette, and that’s it. The best part? It all comes together in just 15 minutes.
That 15 minutes is really just for all the chopping required. Chickpeas, tomatoes, cucumbers, red onions, feta, and parsley are a fantastic combo of ingredients. They meld together so well, once a light, homemade balsamic vinaigrette is poured over the whole salad. Better yet, it’s perfect for meal prep and lasts several days in the fridge.
So let’s get to it!
Notes on Ingredients
As I mentioned above, there are just 6 main ingredients in this salad, and a couple more that make up a tangy balsamic vinaigrette! Here’s what you need to round up:
For the Salad
- Chickpeas: Drained and dried – get rid of that excess moisture!
- Tomatoes: I like to use cubed cherry tomatoes for this recipe, but grape tomatoes work well too.
- Onion: Chopped red onion adds color and texture to this salad!
- Cucumber: Chop up an English cucumber – a regular cucumber will work too.
- Cheese: Crumbled vegan feta cheese fits the Mediterranean theme, and vegan tofu feta is great in this recipe too.
- Chopped Parsley: Remember to remove the stems before adding it to the salad.
For the Balsamic Vinaigrette
- Olive Oil: I stick to extra virgin olive oil, but avocado oil could work too.
- Balsamic Vinegar: It is a balsamic vinaigrette, after all.
- Lemon Juice: Lime juice is also good.
- Mustard: I like to use dijon mustard.
- Salt: Sea salt is my go-to, but use whatever you’ve got on hand.
- Ground Pepper: For further seasoning of this salad.
How to Make Vegan Chickpea Salad
This easy chickpea salad would definitely be great for whenever you are short on time or energy, and for any time at all, really. It requires no cooking – you simply mix ingredients together and voila! Salad finished.
Mix Salad Ingredients: In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese, and parsley.
Combine the Ingredients for the Vinaigrette: Then pour the vinaigrette over the salad and toss again to combine.
Easy peasy! And, just like that, you’re out of the kitchen and ready to go on with your day.
Tips for Success
Though the steps are easy, there is always room for tips and tricks to improve this salad!
- Wait 30 Minutes Before Eating: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavors are combined.
- Chop Your Veggies to Similar Sizes: I don’t know about you, but I like an even forkful of veggies when I take a bite of salad! Making the tomato, onion, and cucumber pieces relatively the same size achieves that.
- Meal Prep Tip: If you’re meal prepping this/want it to stay pretty, I would sprinkle the vegan cheese on top or each time you’re making it, instead of stirring it in with the rest of the ingredients to avoid discoloring.
- Adjust to Your Taste Preferences: When it comes to salads, you’re the expert on what you like. If you think the salad needs more lemon juice, by all means add it! If you think it needs more mustard, do your thing. 🙂
Serving Suggestions
What/how do you serve chickpea salad? A wonderful question! There are many answers.
You could eat this with a fork, or scoop it up with pita chips ! Either way works, either way is delicious.
We’ve been transforming this yummy salad too – in burritos for breakfast, and in jars for my husband to take to work. You can add olives, or even use white beans instead of feta – make it completely yours!
How to Make Ahead or Store Extras
When it comes to making this chickpea salad ahead of time, I like to chop up all the vegetables, refrigerate them, and throw everything together later. The vinaigrette can be mixed up and refrigerated in a mason jar or something ahead of time, too.
If you have leftovers, refrigerate them in an airtight container for 2-3 days.
Enjoy this colorful salad!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Chickpea Salad
- 1 1/2 cups chickpeas , drained and dried
- 1 cup cubed cherry tomatoes
- 1/2 large red onion , chopped
- 1 cup cubed English cucumber
- 1/4 cup vegan feta cheese , crumbled or vegan tofu feta
- 1/2 cup chopped parsley , stems removed
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon or lime juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
- Pour the vinaigrette over the salad and toss again to combine.
- OPTIONAL, but makes a delicious difference: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
Notes
More Vegan Salad Ideas
Ready to try some more easy vegan salad recipes? Check out these ones:
- Curried Chickpea Salad
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Potato Salad with Coconut Bacon
- Kale Salad with Sesame Tahini Dressing
- Caesar Salad with Coconut Bacon
Mediterranean Chickpea Salad is loaded with delicious and filling veggies. And since it’s ready in just 15 minutes, it’s perfect for meal prep – lunch or dinner!
Oh, chickpea salad, you charmer you. I whipped this Mediterranean Chickpea Salad up with what I had in my fridge and pantry a few days ago. I had no time to cook or wait on the oven for a quick meal. Even so, my husband has been eating this salad non-stop, and he’s deemed it one of his most favorite recipes that I’ve ever made.
These are compliments of the highest order, friends.
But, the flavors here are divine when combined, and I think you’ll find that this salad is absolutely addictive. Once it’s been left to sit for an hour, or even a day, it’s out-of-this-world delicious.
A Fresh Chickpea Salad Recipe
Greek salads have been my absolute favorite for a while, and I’ve used them in a variety of ways , but never yet with chickpeas. So, I wanted to make something that would excite the tastebuds, but still be very filling. This Mediterranean Chickpea Salad totally fits that bill.
I already had all the ingredients in my fridge and pantry, so I set right to ‘work’, because trust me, this salad was so easy to whip up it’s embarrassing. There’s really almost no work required!
You need 6 main ingredients, a quick vinaigrette, and that’s it. The best part? It all comes together in just 15 minutes.
That 15 minutes is really just for all the chopping required. Chickpeas, tomatoes, cucumbers, red onions, feta, and parsley are a fantastic combo of ingredients. They meld together so well, once a light, homemade balsamic vinaigrette is poured over the whole salad. Better yet, it’s perfect for meal prep and lasts several days in the fridge.
So let’s get to it!
Notes on Ingredients
As I mentioned above, there are just 6 main ingredients in this salad, and a couple more that make up a tangy balsamic vinaigrette! Here’s what you need to round up:
For the Salad
- Chickpeas: Drained and dried – get rid of that excess moisture!
- Tomatoes: I like to use cubed cherry tomatoes for this recipe, but grape tomatoes work well too.
- Onion: Chopped red onion adds color and texture to this salad!
- Cucumber: Chop up an English cucumber – a regular cucumber will work too.
- Cheese: Crumbled vegan feta cheese fits the Mediterranean theme, and vegan tofu feta is great in this recipe too.
- Chopped Parsley: Remember to remove the stems before adding it to the salad.
For the Balsamic Vinaigrette
- Olive Oil: I stick to extra virgin olive oil, but avocado oil could work too.
- Balsamic Vinegar: It is a balsamic vinaigrette, after all.
- Lemon Juice: Lime juice is also good.
- Mustard: I like to use dijon mustard.
- Salt: Sea salt is my go-to, but use whatever you’ve got on hand.
- Ground Pepper: For further seasoning of this salad.
How to Make Vegan Chickpea Salad
This easy chickpea salad would definitely be great for whenever you are short on time or energy, and for any time at all, really. It requires no cooking – you simply mix ingredients together and voila! Salad finished.
Mix Salad Ingredients: In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese, and parsley.
Combine the Ingredients for the Vinaigrette: Then pour the vinaigrette over the salad and toss again to combine.
Easy peasy! And, just like that, you’re out of the kitchen and ready to go on with your day.
Tips for Success
Though the steps are easy, there is always room for tips and tricks to improve this salad!
- Wait 30 Minutes Before Eating: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavors are combined.
- Chop Your Veggies to Similar Sizes: I don’t know about you, but I like an even forkful of veggies when I take a bite of salad! Making the tomato, onion, and cucumber pieces relatively the same size achieves that.
- Meal Prep Tip: If you’re meal prepping this/want it to stay pretty, I would sprinkle the vegan cheese on top or each time you’re making it, instead of stirring it in with the rest of the ingredients to avoid discoloring.
- Adjust to Your Taste Preferences: When it comes to salads, you’re the expert on what you like. If you think the salad needs more lemon juice, by all means add it! If you think it needs more mustard, do your thing. 🙂
Serving Suggestions
What/how do you serve chickpea salad? A wonderful question! There are many answers.
You could eat this with a fork, or scoop it up with pita chips ! Either way works, either way is delicious.
We’ve been transforming this yummy salad too – in burritos for breakfast, and in jars for my husband to take to work. You can add olives, or even use white beans instead of feta – make it completely yours!
How to Make Ahead or Store Extras
When it comes to making this chickpea salad ahead of time, I like to chop up all the vegetables, refrigerate them, and throw everything together later. The vinaigrette can be mixed up and refrigerated in a mason jar or something ahead of time, too.
If you have leftovers, refrigerate them in an airtight container for 2-3 days.
Enjoy this colorful salad!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Chickpea Salad
- 1 1/2 cups chickpeas , drained and dried
- 1 cup cubed cherry tomatoes
- 1/2 large red onion , chopped
- 1 cup cubed English cucumber
- 1/4 cup vegan feta cheese , crumbled or vegan tofu feta
- 1/2 cup chopped parsley , stems removed
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon or lime juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
- Pour the vinaigrette over the salad and toss again to combine.
- OPTIONAL, but makes a delicious difference: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
Notes
More Vegan Salad Ideas
Ready to try some more easy vegan salad recipes? Check out these ones:
- Curried Chickpea Salad
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Potato Salad with Coconut Bacon
- Kale Salad with Sesame Tahini Dressing
- Caesar Salad with Coconut Bacon
Mediterranean Chickpea Salad is loaded with delicious and filling veggies. And since it’s ready in just 15 minutes, it’s perfect for meal prep – lunch or dinner!
Oh, chickpea salad, you charmer you. I whipped this Mediterranean Chickpea Salad up with what I had in my fridge and pantry a few days ago. I had no time to cook or wait on the oven for a quick meal. Even so, my husband has been eating this salad non-stop, and he’s deemed it one of his most favorite recipes that I’ve ever made.
These are compliments of the highest order, friends.
But, the flavors here are divine when combined, and I think you’ll find that this salad is absolutely addictive. Once it’s been left to sit for an hour, or even a day, it’s out-of-this-world delicious.
A Fresh Chickpea Salad Recipe
Greek salads have been my absolute favorite for a while, and I’ve used them in a variety of ways , but never yet with chickpeas. So, I wanted to make something that would excite the tastebuds, but still be very filling. This Mediterranean Chickpea Salad totally fits that bill.
I already had all the ingredients in my fridge and pantry, so I set right to ‘work’, because trust me, this salad was so easy to whip up it’s embarrassing. There’s really almost no work required!
You need 6 main ingredients, a quick vinaigrette, and that’s it. The best part? It all comes together in just 15 minutes.
That 15 minutes is really just for all the chopping required. Chickpeas, tomatoes, cucumbers, red onions, feta, and parsley are a fantastic combo of ingredients. They meld together so well, once a light, homemade balsamic vinaigrette is poured over the whole salad. Better yet, it’s perfect for meal prep and lasts several days in the fridge.
So let’s get to it!
Notes on Ingredients
As I mentioned above, there are just 6 main ingredients in this salad, and a couple more that make up a tangy balsamic vinaigrette! Here’s what you need to round up:
For the Salad
- Chickpeas: Drained and dried – get rid of that excess moisture!
- Tomatoes: I like to use cubed cherry tomatoes for this recipe, but grape tomatoes work well too.
- Onion: Chopped red onion adds color and texture to this salad!
- Cucumber: Chop up an English cucumber – a regular cucumber will work too.
- Cheese: Crumbled vegan feta cheese fits the Mediterranean theme, and vegan tofu feta is great in this recipe too.
- Chopped Parsley: Remember to remove the stems before adding it to the salad.
For the Balsamic Vinaigrette
- Olive Oil: I stick to extra virgin olive oil, but avocado oil could work too.
- Balsamic Vinegar: It is a balsamic vinaigrette, after all.
- Lemon Juice: Lime juice is also good.
- Mustard: I like to use dijon mustard.
- Salt: Sea salt is my go-to, but use whatever you’ve got on hand.
- Ground Pepper: For further seasoning of this salad.
How to Make Vegan Chickpea Salad
This easy chickpea salad would definitely be great for whenever you are short on time or energy, and for any time at all, really. It requires no cooking – you simply mix ingredients together and voila! Salad finished.
Mix Salad Ingredients: In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese, and parsley.
Combine the Ingredients for the Vinaigrette: Then pour the vinaigrette over the salad and toss again to combine.
Easy peasy! And, just like that, you’re out of the kitchen and ready to go on with your day.
Tips for Success
Though the steps are easy, there is always room for tips and tricks to improve this salad!
- Wait 30 Minutes Before Eating: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavors are combined.
- Chop Your Veggies to Similar Sizes: I don’t know about you, but I like an even forkful of veggies when I take a bite of salad! Making the tomato, onion, and cucumber pieces relatively the same size achieves that.
- Meal Prep Tip: If you’re meal prepping this/want it to stay pretty, I would sprinkle the vegan cheese on top or each time you’re making it, instead of stirring it in with the rest of the ingredients to avoid discoloring.
- Adjust to Your Taste Preferences: When it comes to salads, you’re the expert on what you like. If you think the salad needs more lemon juice, by all means add it! If you think it needs more mustard, do your thing. 🙂
Serving Suggestions
What/how do you serve chickpea salad? A wonderful question! There are many answers.
You could eat this with a fork, or scoop it up with pita chips ! Either way works, either way is delicious.
We’ve been transforming this yummy salad too – in burritos for breakfast, and in jars for my husband to take to work. You can add olives, or even use white beans instead of feta – make it completely yours!
How to Make Ahead or Store Extras
When it comes to making this chickpea salad ahead of time, I like to chop up all the vegetables, refrigerate them, and throw everything together later. The vinaigrette can be mixed up and refrigerated in a mason jar or something ahead of time, too.
If you have leftovers, refrigerate them in an airtight container for 2-3 days.
Enjoy this colorful salad!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Chickpea Salad
- 1 1/2 cups chickpeas , drained and dried
- 1 cup cubed cherry tomatoes
- 1/2 large red onion , chopped
- 1 cup cubed English cucumber
- 1/4 cup vegan feta cheese , crumbled or vegan tofu feta
- 1/2 cup chopped parsley , stems removed
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon or lime juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
- Pour the vinaigrette over the salad and toss again to combine.
- OPTIONAL, but makes a delicious difference: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
Notes
More Vegan Salad Ideas
Ready to try some more easy vegan salad recipes? Check out these ones:
- Curried Chickpea Salad
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Potato Salad with Coconut Bacon
- Kale Salad with Sesame Tahini Dressing
- Caesar Salad with Coconut Bacon
15-Minute Mediterranean Chickpea Salad (Meal-Prep Friendly)
Ingredients
Chickpea Salad
- 1 1/2 cups chickpeas drained and dried
- 1 cup cubed cherry tomatoes
- 1/2 large red onion chopped
- 1 cup cubed English cucumber
- 1/4 cup vegan feta cheese crumbled or vegan tofu feta
- 1/2 cup chopped parsley stems removed
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon or lime juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
- Pour the vinaigrette over the salad and toss again to combine.
- OPTIONAL, but makes a delicious difference: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
Video
Notes
Nutrition
15-Minute Mediterranean Chickpea Salad (Meal-Prep Friendly) https://jessicainthekitchen.com/15-minute-mediterranean-chickpea-salad-meal-prep/ February 16, 2022
These Crispy Cauliflower Tacos make Taco Tuesday the best day of the week! Top them with smoky, spicy chipotle crema and tangy slaw for a hearty, flavourful taco dinner.
These Crispy Cauliflower Tacos are some of the best tacos I’ve ever made, right up there with my Crispy Beer-Battered Vegan Fish Tacos and BBQ Chickpea Tacos . Every bite is kind of like a mini adventure. (I love adventures, don’t you?) And this particular adventure starts with crispy breaded cauliflower, then finishes with a smoky vegan crema and tangy, crunchy slaw. Oh, and we can’t forget the avocado or the slices of jalapeño for an extra kick!
Basically, these tacos have it all— and then some .
While the ingredient list for these cauliflower tacos is long, they’re quite easy to make and every ingredient complements the others, so I don’t recommend skipping anything! The good news is that the slaw and crema can both be made in advance, so all you really need to make the day-of is the crispy cauliflower. Then, assemble and devour!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Crispy Cauliflower:
- Cauliflower
- All-purpose gluten-free flour – Or use regular all-purpose flour if you’re not on a gluten-free diet.
- Almond milk
- Salt
- Black pepper
- Garlic powder
- Crushed red pepper flakes
- Breadcrumbs
For the Kale Cabbage Slaw:
- Kale – Any variety will work here.
- Carrots
- Purple cabbage
- Apple cider vinegar
- Raw cane sugar
- Sea salt
- Ground black pepper
- Extra virgin olive oil
For the Chipotle Crema:
- Vegan Greek yogurt – Use plain Greek yogurt.
- Lime juice
- Garlic
- Sea salt
- Ground black pepper
- Chipotle chili in adobo – You can usually find this in the International aisle of the grocery store.
- Paprika – Use regular paprika or smoked to play up the smoky flavour in the chipotle.
- Almond milk
To Assemble the Tacos:
- Soft taco shells
- Jalapeño – You can omit this if you prefer milder tacos!
- Avocado
- Cilantro
- Limes
How Do You Clean and Cut Cauliflower?
Rinse the cauliflower in cold water and pat it dry. Remove the leaves (these are edible, so you can throw them in with the slaw if you like), then cut the whole cauliflower into quarters. Remove the cores and stems, then pull apart the florets with your hands.
How to Make Crispy Cauliflower Tacos
Ready for some flavour-packed vegan tacos?! Here’s what you’ll need to do.
Make the Cauliflower:
Prepare. Preheat your oven to 450ºF and line a sheet pan with a silicone baking mat or parchment paper.
Make batter. Whisk all the ingredients for the batter except the breadcrumbs in a large bowl. Put the breadcrumbs in a second bowl.
Coat the cauliflower. Dip a piece of cauliflower into the batter, shaking off the excess. Then, coat the cauliflower in the breadcrumbs and place it on the prepared baking sheet. Repeat until all of the cauliflower is breaded.
Bake. Place the baking sheet in the oven and bake for 22 minutes, or until the cauliflower is golden brown and crispy.
Make the Kale Cabbage Slaw:
Combine the ingredients. In a medium bowl, toss all of the slaw ingredients until well-combined.
Marinate. Let the slaw sit in the fridge or on the counter until you’re ready to assemble the tacos.
Make the Crema:
Combine the ingredients. While the cauliflower is baking, blend the crema ingredients in the small bowl of a food processor. Season with salt and pepper to taste; if you plan on drizzling the crema, you can add a tablespoon of water to thin it a bit.
Chill. Transfer the crema to a squeeze bottle or bowl and refrigerate.
Assemble the Tacos:
Warm the tortillas. Heat a teaspoon of olive oil in a skillet over medium heat. Place a tortilla in the skillet and heat it until it’s slightly puffy and golden brown in spots. Flip and heat the other side; repeat with remaining tortillas.
Assemble. Layer each tortilla with the slaw, crispy cauliflower, avocados, jalapeños, and cilantro, then drizzle with the chipotle crema and serve with lime wedges.
Tips for Success
Here are some tips for perfect cauliflower tacos!
- The smaller the florets, the better. More florets mean more time spent dipping and breading them, but it also yields more tender cauliflower because smaller florets cook faster. Large pieces may be hard and have a bit of a raw taste even after roasting.
- Coating the skillet. I use a pastry brush to brush the oil onto the skillet and make sure it’s evenly coated.
- Meal prep. If you’re making this recipe for meal prep, be sure to store each component separately, then assemble right before eating. You want to be able to heat only the cauliflower and tortillas, not the slaw and crema, which is why assembled tacos won’t work for storing!
How to Store and Reheat
The components for this recipe will last up to 4 days in the refrigerator. Reheat the cauliflower in a 350ºF oven until it’s warmed through, or warm it in the microwave or a skillet set over medium heat.
Can This Recipe Be Frozen?
This recipe isn’t ideal for freezing; the cauliflower can be frozen, but the slaw, crema, and other toppings cannot.
Ingredients
Crispy Cauliflower
- 1 small head cauliflower
- 1/2 cup all purpose gluten free flour mix
- 1/2 cup almond milk
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1 cup bread crumbs
Kale Cabbage Slaw
- 2 cups kale , shredded
- 2 cups carrots , shredded
- 2 cups purple/red cabbage , shredded
- 1/4 cup apple cider vinegar
- 1 tablespoon raw cane sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Chipotle Crema:
- 1/4 cup Greek vegan yogurt
- 1 teaspoon lime juice
- 1/2 tsp finely minced garlic
- sea salt and ground black pepper to taste
- 1 chipotle chili in adobo , finely minced
- ½ teaspoon paprika
- 1 tablespoon almond milk
Tacos:
- 10 corn tortillas
- ¾ of a small jalapeño , sliced (about 1 1/2 teaspoons)
- 1/2 ripe avocado , sliced
- 2 tablespoons cilantro , chopped
- 2 limes , sliced into wedges for garnish
Instructions
Tacos
- Preheat oven to 450 degrees.
- Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.
- Remove florets from the cauliflower (aka don’t use the stem).
- Chop the cauliflower into smaller pieces to resemble the size of wings.
- In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
- Toss the cauliflower in the mixture one at a time, shaking off excess batter. Then, dip the cauliflower into the breadcrumbs to coat, then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes.
- Remove from oven and serve immediately. Enjoy!
Kale Cabbage Slaw
- Mix all the ingredients for the slaw together while cauliflower is baking. Let sit on the counter or in fridge if not using immediately while everything else is being made so all the flavours can marry together.
Lime Crema
- While cauliflower is baking, in a small food processor or with an immersion blender , blend all the ingredients together. Add a tablespoon or water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready, or in a small bowl to spoon over tacos.
To Assemble Tacos
- Place a skillet over medium heat. Add 2-3 tortillas at a time. Heat them for 1-2 minutes per side or until warm.
- Layer with slaw, crispy cauliflower, avocados, jalapeños and cilantro over the soft taco shells.
- Drizzle the taco shells with the chipotle crema. Serve with limes. Enjoy!
