This creamy chickpea salad combines shredded red cabbage (raw and pickled) and chickpeas with fresh celery root and bell pepper, all tossed in a creamy vegan dressing.
Crunchy, tangy and creamy, this chickpea and cabbage salad is packed with vitamins and probiotics thanks to sauerkraut. Serve it as a vegan side dish, a quick lunch, or mashed in a sandwich or wrap.
Creamy vegetable salads are my go-to. I often make a creamy beetroot and carrot salad in the fall, a mayo-free coleslaw in the summer, and a simple cabbage and carrot salad when I want something quick. This chickpea version is an easy, satisfying swap for mayonnaise-heavy egg or tuna salads and works well for meal prep.
Creamy Chickpea Salad With Red Cabbage
This protein- and fiber-rich salad blends garbanzo beans and cabbage into a nutritious, flavorful dish. It’s creamy, tangy and loaded with fresh vegetables. Substituting this for a mayo-based salad is a simple step toward healthier eating.
This quick chickpea-cabbage salad supports gut health and provides plenty of vitamin C — red cabbage and bell pepper are excellent sources. The addition of fermented vegetables such as sauerkraut contributes probiotics that can aid digestion and immune function.
How To Make This Creamy Chickpea Salad
To make this vegan creamy chickpea salad you’ll need these basic components:
- Chickpeas (garbanzo beans). Drain and rinse a 15 oz can, or cook your own from dried beans.
- Raw vegetables. Use shredded red cabbage, chopped bell pepper, julienned or chopped celery root, and sliced green onions for flavor and crunch.
- Sauerkraut. I use fermented red cabbage sauerkraut for tang and probiotics. If you don’t have sauerkraut, substitute fermented pickles, capers or another pickled vegetable.
- Creamy dressing. A vegan ranch-style dressing works wonderfully; vegan mayo or an avocado-based dressing are good alternatives.
Assemble The Salad:
Chop or shred all vegetables and combine them in a large bowl with the chickpeas and sauerkraut. Add the creamy dressing and toss until everything is evenly coated. Taste and adjust seasoning with a pinch of salt or pepper if needed.
If you prefer, use an avocado dressing or a vegan honey-mustard for a different flavor profile — both pair nicely with the crunchy vegetables and tangy sauerkraut.
Tips For A Tasty Creamy Chickpea Salad
- Make ahead: The salad can be made a day in advance. It won’t get soggy; it often becomes thicker and more flavorful after resting in the fridge.
- Keep the tang: Sauerkraut or another fermented/pickled ingredient is essential for balance. Use fermented pickles, capers, or a similar substitute if necessary.
- Pick any bell pepper: Green, red or yellow peppers all work — mixing colors adds visual appeal.
- Creaminess matters: Use a creamy vegan dressing to complement the crunchy and tangy ingredients. Vegan mayo works in a pinch.
Storing The Chickpea Salad
Store the salad in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving to redistribute the dressing. If you add avocado, include it just before serving to avoid browning.
Other Creamy Salads Without Mayo
Russian Potato Salad (Olivier) No Mayo, No Dairy
Healthy Coleslaw + Avocado Dressing (Whole30, Vegan)
3 Creamy Radish Salad Recipes + Dressings
Wholesome & Flavor-Packed Beet Salad Recipes (Gut Friendly)
- Healthy Radish Cucumber Salad
Enjoy this creamy chickpea salad — if you make it, leave a comment to share how it turned out. Feedback helps other readers and is much appreciated.
Print Recipe
Creamy Vegan Chickpea Salad No Mayo (With Probiotics)
Ingredients
Vegan Chickpea Salad
- 1 (15 oz) can chickpeas — unsalted, drained and rinsed
- 3/4 cup sauerkraut (made with red cabbage) — or another fermented/pickled vegetable
- 1/2 cup raw red cabbage — shredded
- 3/4 cup celery root — julienned or chopped
- 1/2 sweet red bell pepper — chopped
- 2 green onion stalks — sliced
Dressing And Seasonings
- 1/3 cup homemade vegan ranch dressing — or your favorite creamy vegan dressing
- Pinch of salt, if necessary
Instructions
Prepare Ingredients For The Chickpea Salad
- Drain and rinse the chickpeas under cool running water. Alternatively, cook chickpeas from dried if you prefer.
- Chop all vegetables to a uniform size.
Assemble The Salad
- In a large bowl, combine chickpeas, red cabbage, celery root, green onion, bell pepper and sauerkraut.
- Pour over the dressing and mix until everything is evenly coated. Taste and adjust seasoning as needed.
Video
Notes
Vegan Chickpea Salad No Mayo Recipe Tips
- Use any color of bell pepper or a mix for added color and crunch.
- Add diced avocado just before serving for extra creaminess and healthy fats.
- The creamy dressing pairs best with the tang and crunch — vegan mayo or ranch-style dressings both work.
- Adjust salt and pepper after mixing to taste.
- Additions: carrots, celery, tomatoes, seeds (sunflower, pumpkin, hemp) or dried fruit can enhance texture and flavor.
- For extra protein or heft, stir in cooked quinoa, lentils or another bean.
- The sauerkraut (or other pickles) provides essential tang; don’t skip it if you want the intended balance of flavors.
Ways To Serve
Serve the chickpeas whole on a bed of mixed greens, or lightly mash them for a sandwich, wrap or burrito filler.
Storage
- Make ahead: the salad holds up well and can be prepared a day in advance.
- Refrigerate for up to 3–4 days and stir before serving to redistribute the dressing.
Nutrition
Calories: 137 kcal |
Carbohydrates: 23.4 g |
Protein: 4.6 g |
Fat: 3.3 g |
Fiber: 5.3 g |
Vitamin C: 58.5 mg
Nutrition values are estimates from an online calculator.
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