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Chinese Chickpea Salad | World of Vegan

Asian-Inspired Chickpea Salad

A fresh and delicious vegan Chinese Chicken Salad—a plant-based spin on the asian-inspired dish found on many restaurant menus. Instead of chicken we're using the beloved protein-packed chickpea! Enjoy!
Course Appetizer, dinner, Salad
Cuisine asian
Keyword chickpea salad, vegan chicken salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 262kcal
Author Michelle Cehn



  • 3 cups shredded Napa cabbage
  • 1 cup thinly sliced purple cabbage
  • 1 cup shredded carrots
  • 1 can chickpeas drained and rinsed
  • 3 green onions white and green parts sliced into thin rounds
  • 1 cup fresh cilantro roughly chopped
  • 1 cup mandarin oranges in juice juice drained
  • cup slivered almonds toasted
  • 1 teaspoon black sesame seeds optional


  • cup soy sauce
  • ¼ cup granulated sugar
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder


  • In a large serving bowl, add the Napa cabbage, purple cabbage, carrots, chickpeas, green onions, and cilantro and mix well. 
  • In a small bowl, add all dressing ingredients and whisk together vigorously until fully combined.
  • Drizzle dressing evenly across the salad, mix well, and top with mandarin oranges, toasted almond slivers, and black sesame seeds. Serve and enjoy!


This salad is best enjoyed fresh since the purple cabbage will turn the chickpeas purple over time. If you'd like to prep it in advance, keep the dressing separate from the salad until you're ready to eat it. 


Calories: 262kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 1120mg | Potassium: 520mg | Fiber: 4g | Sugar: 21g | Vitamin A: 6755IU | Vitamin C: 49mg | Calcium: 114mg | Iron: 2mg