One of the key strategies to eat healthy is to meal prep and plan your meals for the week. To make sure that you have at least a few options you can grab if you’re starving or in a rush. This vegan chickpea salad recipe is the perfect example of an easy peasy way to whip up a healthy and satisfying lunch even when you’re running out the door (although we know it’s important to take your time when eating to digest properly).

The recipe is one of my faves and is from a French website so I have translated it to English below and further down my French peeps can read in their mother tongue if desired. If you do make this recipe and enjoy it, make sure to share on Instagram and tag @redfairyproject!

The recipe couldn’t be more simple. You just add all ingredients below to a food processor, blend for about 30 seconds and then spread over a (gluten free ideally) tortilla or bread of your choice. Bon appétit!

  • 1 can (540 ml) chickpeas
  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon of capers
  • 1 tablespoon soya sauce or tamari sauce
  • 1 tablespoon olive oil
  • 1 teaspoon dijon mustard
  • 1 glove of garlic (I skipped this since I have trouble digesting garlic)
  • 1/4 cup red onion (skipped this too for same reason)
  • A pinch of dried oregano
  • Fresh basil to taste (i added about 15 leaves)
  • Salt and pepper to taste

Version française: 

Broyez tous les ingrédients suivants dans un robot mélangeur environ 30 secondes:

  • 1 conserve de pois chiches (540ML)
  •  2 C. à soupe de végénaise ou mayonnaise
  • 1 C. à soupe de câpres
  • 1 C. à soupe de sauce soya au sauce tamari
  • 1 C. à soupe d’huile d’olive
  • 1 gousse d’ail
  • 1 C. à thé de moutarde de dijon
  • 1/4 tasse d’oignons rouge coupés
  • Une pincée d’origan séché
  • Basilic frais au goût (j’ai mis environ 15 feuilles)
  • Sel et poivre au goût

Déposez la garniture sur des tortillas et ajouter des tranches de tomates si vous le désirez. Bon appétit!

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