This vegan Thai basil chickpea salad recipe is inspired by the garnishes that typically come with a warm bowl of pho, including lots of lime, jalapeño, and plenty of Thai basil. It’ll be your new favorite take on vegan chickpea salad.
When I was spit-balling ideas for a chickpea salad recipe, I didn’t want to make “just another” chickpea salad. I thought Thai basil would be a delicious addition to it and originally thought I would just use lots of Thai basil, lemon juice, and maybe an avocado for a mean, green version.
As I began pulling the ingredients together for this vegan chickpea salad recipe, I realized I had limes and jalapeño and then it hit me! With the exception of cilantro and bean sprouts, these are the garnishes that are typically served alongside pho!
How to make this Thai basil chickpea salad:
This recipe is a breeze to make and you only need a handful of ingredients, including:
- Two cans of chickpeas, or use 3 cups pre-cooked chickpeas from ½ cup dry
- Lime juice, from two limes
- Minced peppers, jalapeño, and red bell
- Thai basil
- Vegan mayonnaise
- Shallot, for sautéing
Where this recipe differs from other chickpea salads isn’t just in the ingredients. For the first part of the recipe, you start by simmering one can of chickpeas with shallot in a little oil. After 10 minutes, they’ll be much softer than coming straight from a can. I also prefer this method because it softens the bite of the raw onion. Once the chickpeas simmer, mash them into the side of the pot. It’s okay if it remains a little chunky, but you do want to get them to a nice mashed consistency.
While the chickpeas simmer, simply whisk together the mayonnaise and lime juice and add the minced Thai basil and finely minced peppers. Drain and rinse the second can of chickpeas and add them to the mayo mixture.
From there, simply add the warm mashed chickpeas to the salad and toss to combine. Spoon it on top of toast or stuff it into a pita. Garnish with your favorite toppings, like more Thai basil, cilantro, bean sprouts, or crunchy shallots.
Want to try another easy lunch? Check out my recipe for a simple avocado toast with shichimi togarashi!
Vegan Thai Basil Chickpea Salad
- 1 tablespoon neutral oil
- 1 shallot, peeled and minced
- 2 15- ounce cans of chickpeas
- 1/3 cup vegan mayonnaise
- 2 limes, juiced
- 1 ounce Thai basil, minced
- 1–2 jalapeño peppers, minced
- 1 red bell pepper, trimmed, seeded, and minced
- Salt and pepper to taste
- Thai basil leaves
- Microgreens or cilantro
- Crispy shallots
- Bean sprouts
Simmer one can chickpeas:
- Drain one can of chickpeas. Heat the neutral oil in a saucepan over medium heat. Add the shallot and cook for 5 minutes until softened. Add 1 can of chickpeas and season with salt and pepper. Cook for 10 minutes until softened.
- Use a spoon to mash most of the chickpeas into the side of the pot. It can be a little chunky, but you want it mostly mashed. Turn the heat off and set the pot aside.
Prepare the chickpea salad:
- In a bowl, combine the mayo, lime juice, and Thai basil and mix until combined. Add the minced peppers.
- Drain the remaining can of chickpeas and add to the bowl of mayo and toss to coat. Pour in the warm, mashed chickpeas and stir to coat. Taste and season with salt and pepper.
- Pile the chickpea salad onto toast and serve with more Thai basil, microgreens, or crunchy shallots, if you like. Enjoy!
Made this for lunch and it was perfect! I didn’t have cilantro, but next time will add it to give it a little more crisp freshness. I used a wrap instead of toast and it was perfect topped with cucumbers and greens. Can’t wait to dig into the leftovers for lunch for the rest of the week.