Creamy Vegan Chickpea & Cabbage Salad Recipe

This creamy chickpea salad combines shredded red cabbage (both fresh and fermented), chickpeas, crisp celery root, and sweet bell pepper, all tossed in a rich vegan dressing. It’s crunchy, tangy, and creamy—full of vitamins and probiotics when made with sauerkraut. Serve as a vegan side, or mash it for a sandwich or wrap.

This chickpea and cabbage salad is packed with texture and flavor. The sauerkraut adds a bright tang and beneficial probiotics, while raw vegetables add crunch and fiber. It’s an easy way to swap out mayo-based egg or tuna salads for a healthier, plant-based option.

Creamy Chickpea Salad with Red Cabbage

A satisfying salad built on protein-rich chickpeas and vitamin-packed red cabbage. This recipe makes a quick, nutrient-dense dish that’s great as a side, light meal, or sandwich filler.

Red cabbage is especially high in vitamin C; combined with bell pepper and celery root, a serving of this salad delivers a generous portion of daily vitamin needs. The fermented cabbage (sauerkraut) supports healthy digestion and contributes probiotics.

How to Make This Creamy Chickpea Salad

You only need a few simple components:

• Chickpeas – Drain and rinse a 15 oz can, or use cooked chickpeas from dried beans.
• Raw vegetables – Shred or chop red cabbage, celery root, bell pepper, and slice green onions for flavor and crunch.
• Sauerkraut – Adds tang and probiotics. Substitute other pickled vegetables, capers, or fermented cucumbers if desired.
• Creamy dressing – A vegan ranch-style dressing works beautifully. You can also use vegan mayo, avocado-based dressing, or a creamy mustard dressing.

Assemble the Salad

Chop or shred the vegetables to a uniform size and place 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 a little extra dressing if needed.

If you prefer, swap in an avocado-based dressing or a vegan honey mustard for a different flavor profile.

Tips for a Tasty Creamy Chickpea Salad

• Make ahead: The salad can be prepared 1 day in advance. It will thicken and the flavors will meld, rather than becoming soggy.
• Keep the tang: Fermented ingredients like sauerkraut or pickles are key to balancing the creaminess.
• Color and crunch: Use any mix of bell peppers to brighten the dish visually and texturally.
• Choose a creamy dressing: The contrast of creamy dressing with crunchy vegetables and tangy pickles is central to the salad’s appeal.

Storing the Chickpea Salad

Store in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving to redistribute the dressing and refresh the textures.

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, consider leaving a comment to share how it turned out. Feedback helps others discover tasty, healthy recipes.

Creamy Vegan Chickpea Salad No Mayo (With Probiotics)

Creamy vegan chickpea salad—no mayo—packed with plant-based protein and crunchy vegetables. It’s tangy, creamy, and simple to make. Serve as a side, light meal, or mash for sandwiches.

Prep Time
10 mins

Total Time
15 mins

Servings: 4 cups

Author: Olga Caz

Ingredients

Vegan Chickpea Salad

• 1 (15 oz) can chickpeas — unsalted, drained and rinsed
• 3/4 cup sauerkraut (made with red cabbage) — or any pickled/fermented veggie
• 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 needed

Instructions

Prepare Ingredients

• Drain and rinse the chickpeas under cold water. Or use cooked chickpeas if preferred.
• Chop or shred 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 in the dressing and mix until everything is well coated. Taste and adjust seasoning.

Notes

Vegan Chickpea Salad No Mayo — Recipe Tips

• Use any color bell pepper or a mix for visual appeal and extra crunch.
• Add diced avocado just before serving for extra creaminess and healthy fats.
• After tossing, taste and adjust salt and pepper as needed.
• Mix in other vegetables or seeds for variety—carrots, celery, sunflower or pumpkin seeds work well.
• To make it heartier, add cooked quinoa, lentils, or extra beans.
• The salad keeps well for 3–4 days refrigerated; stir before serving.

Ways to Serve

Serve whole-garbanzo on greens, or lightly mash the chickpeas for sandwiches, wraps, or burrito fillings.

Nutrition

Serving: 1 cup |
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 estimates are provided by a calculator and are approximate.

Gluten Free Dairy Free Cookbook

284 pages with 128 gluten-free, dairy-free recipes including paleo, Whole30 and vegan options. Recipes avoid refined sugar and highly processed ingredients.