Easiest Maple Chickpea Salad With Spicy Carrot Slivers

Makes 4-5 Servings

This must-try salad is a quick, simple option for busy days! It’s topped with creamy tahini-based dressing, and offers the perfect balance of sweet and heat!




1 ½ cups walnuts, roughly chopped

4 cups lettuce, roughly chopped

4 cups spinach, roughly chopped

1 ½ cups blueberries


4 large carrots (about 4 cups)

1 tsp salt

1 tsp black pepper

1 - 2 tsp red pepper flakes

1 tbsp olive oil


1 can (15.5 ounces) chickpeas

2 tbsp maple syrup


¼ cup tahini

¼ cup plain and unsweetened non-dairy milk


2 tbsp fresh lemon juice

½ tsp salt

½ - 1 tsp cinnamon (optional)


Preheat oven to 400 degrees Fahrenheit. (The chickpeas and carrots both bake at this temperature). Grease 2 baking sheets and set them aside.


Peel carrots and chop them into thirds, pulse 2-3 times in food processor (or blender). Transfer carrot slivers to a bowl and coat with salt, black pepper, chili flakes, and oil.


Spread slivers evenly onto one of the baking sheets, and bake for 25-30 minutes, rotating halfway through.


Open the can of chickpeas, drain over a bowl, then rinse. (Save aquafaba, chickpea liquid, for later use as a vegan egg replacer in baking!) Spread chickpeas evenly onto other baking sheet. Bake for 25 minutes, or until lightly browned.


Remove chickpeas from oven, pour into a heat-resistant bowl, and coat in maple syrup. Put them back into the oven for another 2 minutes.

In the meantime, toast walnuts in a pan on medium-high heat for about 5 minutes, or until lightly browned, shuffling them constantly. Rinse blueberries and set aside.


Then, make the dressing by whisking together tahini, soy milk, lemon juice, salt, and cinnamon if using. Leave dressing in refrigerator until ready to use.  

Add lettuce and spinach to a serving bowl for the salad base. Add chickpeas, carrots, walnuts, and blueberries. Pour dressing over the top and serve. 

This salad is best when eaten the day it is made. However, leftovers can be stored in an airtight container in refrigerator for up to 2 days.


Grated or julienned carrots also work great, but it's easier and quicker to use blender or food processor if staring with whole carrots.

For people like me who don't want things too spicy, one teaspoon of red pepper flakes is perfect. If you like a little more heat, go for 2 teaspoons!

If you don't have plain, unsweetened non-dairy milk on hand, replace it with water.

Cinnamon works well in this meal, but it may give the salad a slightly sweeter tone.

Save aquafaba (chickpea liquid) to use in these Fudgy Chocolate Chip Peanut Brownies!

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