Veronica’s Chickpea Salad

Written by Veronica Yoo

Veronica’s Chickpea Salad

Veronica's Chickpea Salad

Introducing Veronica’s Chickpea Salad: A Veggie-Packed Delight!

Struggling to meet your daily vegetable quota? I’ve got the perfect solution – my go-to Chickpea Salad! It’s become a staple in my daily meals, whether it’s lunch, dinner, or, to be honest, even breakfast sometimes! 🌱

This salad is not only vegan-friendly but also a protein lover’s dream. I like to amp up the protein by adding chicken breast, ribeye steak, or salmon on the side or right on top of my salad. But if you’re a dedicated vegan, you can absolutely savor this salad on its own because, as you probably already know, chickpeas are loaded with high-quality protein. 💪

Enough about the nutritional goodness; let’s dig in and whip up this wholesome delight! 🥗✨

  • Author: Veronica Yoo


  • 1/2 cup cooked organic chickpea
  • 3 cup organic argular, raw
  • 1 cup shredded organic cabbage, raw
  • 1 cup shredded organic carrot, raw
  • 2 cup diced green kale, raw, remove stems
  • 1 cup diced organic cilantro, raw
  • 1 small organic apple, peeded, cored, diced
  • 1 stack organic celery, diced

Veronica’s Salad Dressing:

  • 3 tablespoons organic apple cider vinegar (cayenne pepper, honey)
  • 3 tablespoons organic first cold pressed olive oil
  • 1 teaspoon Himalayan Sea Salt
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano


  1. Prepare the Salad Ingredients:
    • Rinse the cooked organic chickpeas under cold water and drain them. Set them aside.
    • Wash and thoroughly dry the organic arugula, organic cabbage, organic carrots, green kale, organic cilantro, organic apple, and organic celery.
  2. Chop and Dice:
    • Shred the organic cabbage and organic carrots.
    • Dice the green kale, removing any tough stems.
    • Dice the organic cilantro.
    • Peel, core, and dice the small organic apple.
    • Dice the stalk of organic celery.
  3. Prepare the Dressing:
    • In a small bowl, whisk together the organic apple cider vinegar, organic first cold-pressed olive oil, Himalayan Sea Salt, paprika, onion powder, garlic powder, and dried oregano. Adjust the seasoning to taste if necessary.
  4. Assemble the Salad:
    • In a large salad bowl, combine the washed and dried organic arugula, shredded organic cabbage, shredded organic carrots, diced green kale, diced organic cilantro, diced organic apple, and diced organic celery.
  5. Add Chickpeas:
    • Gently fold in the cooked organic chickpeas into the salad mixture.
  6. Dress the Salad:
    • Drizzle the prepared Veronica’s Salad Dressing over the salad mixture.
  7. Toss and Serve:
    • Gently toss the salad to ensure all ingredients are well coated with the dressing.
  8. Enjoy:
    • Serve the salad immediately as a refreshing and nutritious meal or side dish.

Feel free to adjust the dressing or ingredients to suit your personal taste preferences. Enjoy your homemade salad!

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Veronica Yoo

Veronica is dedicated and experienced nutritionist and certified health coach who specializes in functional medicine, She's a published author, nutritional instructor, WBFF professional figure athlete, and both the brains and beauty behind all that Makeover Nutrition offers.

Veronica is also the President & CEO of a BC based health and wellness association; Pacific Alliance of Body Care.