This delicious and satisfying 20 minute 1 Bowl Cajun chickpea salad is packed with peppers, cajun spices, herbs, sun-dried tomato, and veggies. Pile it into a sandwich or serve it as a lettuce wrap. It’s a quick, flavor-packed, refreshing lunch. Soyfree Nutfree, gluten-free option

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: Not specified
  • Total time: 20 minutes
  • Yield: 2
  • Category: lunch, Sandwich
  • Cuisine: cajun

Ingredients

  • 15- ounce can of chickpeas (or 1 1/2 cups of cooked chickpeas. You can also use other beans, such as white beans.)
  • 1/2 cup finely chopped bell pepper (red, green, or a mix of both)
  • 2 tablespoons chopped green onion
  • 1/4 cup chopped celery (or used chopped white onion)
  • 1 tablespoon chopped sun-dried tomato
  • 1 tablespoon chopped pickled jalapeño
  • 1/4 cup chopped cilantro (or use other fresh herbs of choice)
  • 1/2 teaspoon salt, (Use less or more to preference and depending on whether your chickpeas are already salted or not.)
  • 1/2 teaspoon garlic powder
  • 2 teaspoons or more cajun seasoning
  • 3 tablespoons nondairy yogurt (or vegan mayo)
  • 1 teaspoon lime juice

For serving:

  • bread slices (or lettuce wraps)
  • lettuce (or cabbage slaw, for layering on the bread)

Method

  1. Drain and add the chickpeas to the bowl and mash, so that around 2/3 of the chickpeas are mashed, but there are still a few chickpeas that are whole.
  2. Chop up the veggies and cilantro, if you haven't already, and toss them with the chickpeas. Then add sun-dried tomato, jalapeño, salt, garlic powder, and cajun seasoning, and mix in. Then mix in the yogurt and lime juice.
  3. Taste and adjust salt, tang, and flavor. If you want the salad to be creamier, add in more of the vegan mayo or nondairy yogurt and mix. Then serve it up in sandwiches or lettuce wraps. I usually add some lettuce to the sandwich or a cabbage slaw and then add a good helping of the chickpea salad and top it with the other piece of sandwich bread. You can also use toasted sandwich bread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.