Autumn Chickpea Salad

Autumn Chickpea salad

Chickpea salad with apple, carrots and cabbage

This autumn chickpea salad makes for the perfect lunch during the work week. It’s easy to make of course, but also full of flavor and nutritious foods. Chickpea salad has been a staple ever since our hiking trip out west. I made a big batch at the beginning of the week then packed sandwiches and wraps everyday stuffed with it. You can also just toss it with some greens for a quick salad. Today I made some toasts stacked with hummus, veg cheese, tomato, cucumber & greens.

Autumn Chickpea Salad

Prep Time20 mins
Course: Appetizer, Main Course, Side Dish
Servings: 4 servings


  • 460 g chickpeas – drained
  • ½ apple – finely chopped
  • 1 red onion – finely chopped
  • 1 carrot – finely chopped
  • 1 green onion – finely chopped
  • 2 cloves garlic – finely chopped
  • 1 small wedge purple cabbage – finely chopped
  • ½ cup plain plant based yogurt
  • 3 tbsp olive oil
  • 1 tsp ground pepper
  • 1 tbsp salt
  • ½ lemon – juiced
  • 1 tbsp paprika


  • Mix everything together in a large bowl, then mash with a fork or a potato masher (you can also pulse in a food processor). Serve on toast, in a sandwich, wrap or tossed in salad

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