Go Back

Tofu Chickpea Salad

Simple and Easy tofu and chickpea salad. Use it on bread, wraps, or as a dip!
Prep Time5 mins
Cook Time5 mins
Course: Breakfast, Dinner, lunch, sandwich, Snack
Cuisine: Vegan
Keyword: easy vegan recipe, vegan egg salad
Servings: 4


  • 1 tsp olive oil
  • 8 oz. extra firm tofu with most liquid squeezed, patted dry, then cubed.
  • 1 can chickpeas 15 oz (drained - save the juice, it's good to use in many recipes!)
  • 1/2 green pepper diced
  • 2 tbsp onion diced (we used red onion)
  • 2 tsp nutritional yeast
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • 1 tsp chives (we used dried chives)
  • 1/2 cup vegan mayo
  • sea salt & pepper to taste


  • Squeeze your tofu block gently over the sink to remove some excess moisture. Pat it try with paper towel, and then cut it into smallish cubes.
  • In a pan heat 1 tsp olive oil on medium heat. Add onion, green pepper, and tofu. Cook for about 5 minutes, stirring often.
  • Add all ingredients to a food processor. Pulse a few times until the texture is how you want it. We like to have it a little bit chunky.
  • Scrape tofu chickpea salad mixture out of food processor into a large bowl. Mix it well, and taste it to see if you'd like to add any extra salt & pepper.