Chickpea Deli Salad (The Sprouted Kitchen Bowl + Spoon)

While I’ve been overly excited about the release of my cookbook, this spring has been chocked full of beautiful, well written cookbooks that I’ve wanted to share with you as well. And so, every other week I’ll be sharing a new cookbook that I’ve been really digging (kind of a continuation of the Sunday book club I was doing a couple months ago!)

First up is this beauty of a cookbook from Sprouted Kitchen, Bowl + Spoon. Sara is one of those bloggers that every time she post, it’s like a rush of inspiration and creativity. I love her use of layered ingredients to create gorgeous meals and this book just builds on her unique way of preparing whole foods. There is a wide array of meals, all focused on of course- being something that can be served in a bowl.

It was hard for me to pick just one recipe to share with you but with the summer travel/picnic season upon us, I really wanted to try Sara’s take on a deli salad made from chickpeas. I’m already smitten with the idea of chickpea salad (I have this version with blue cheese that is killer). Sara’s version is an herby version of what I know as traditional chicken salad and the amazing part- it’s perfect for vegetarians and meat-eaters alike. It’s great for packing away in a to-go container with some crackers and pita, then hitting the road. I think it’s the addition of parsley and golden raisins that really take this version over the top.

Chickpea Deli Salad (The Sprouted Kitchen Bowl + Spoon)

Chickpea Deli Salad (The Sprouted Kitchen Bowl + Spoon)

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 to 4


  • 3 tablespoon mayonnaise (see note)
  • 3 tablespoons freshly squeezed lemon juice
  • Sea Salt
  • Black Pepper
  • 2 celery stalks, finely diced
  • 1/4 cup minced red onion
  • 1/3 cup golden raisins
  • 2 cups cooked chickpeas (or 1, 15 ounce canned drained and rinsed)
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon chopped chives


  1. In a bowl, whisk together the mayonnaise, lemon juice, a pinch of salt, and pepper. Add in the celery, red onion, and raisins.
  2. Roughly chop the chickpeas and add into the bowl with the other ingredients. Stir in the parsley and chives then taste and adjust the level of salt and pepper if desired. Let chill for 30 minutes or more before serving.


*Sara recommends using veganaise for a good vegan substitute. M loves mayo, so that just happens to be what we always have on hand.

*This recipe is straight from Bowl + Spoon– can’t adapt something that is so simple and taste so great!

Chickpea Deli Salad (The Sprouted Kitchen Bowl + Spoon)