I love pickled veggies, they are a great way to brighten a dish or help cut through fat. In this vegan chickpea salad, the pickled onions brighten without overpowering the other ingredients. This can be a side dish, perfect with grilled chicken and corn, or serve it as a vegetarian main dish for lunch or a light supper. The cucumbers and tomatoes add a nice, fresh summer feeling to the meal as well. This vegan chickpea salad also is perfect as a packed lunch to bring to work or school.


Course Side Dish
Keyword vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Abbie Gellman


  • 1 red onion sliced into half moons
  • 2 cups White wine vinegar
  • 1 teaspoon dried oregano
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dill
  • Zest of a lemon
  • Juice of a lemon
  • Pinch of salt
  • Pinch of black pepper
  • 1 can chickpeas drained and rinsed
  • 1 hothouse cucumber diced
  • 1 pint cherry tomatoes sliced in half
  • ¼ cup olives sliced in half


  1. Place onion into container with vinegar and seal, set aside or place in refrigerator.
  2. Place oregano, oil, dill, zest, juice, salt, and pepper in a large bowl and whisk to combine. Add vegetables to bowl and mix well. Top with pickled onion.

Recipe Video

Vegan Chickpea Salad

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