Chickpea Sonoma Salad

Most of you might know by now I’m allergic to soy. I love it, but I have to pick and choose when I have it, otherwise I’m itching, I get congested, and my ears start itching and it can contribute to an ear infection later down the line.

So! Since 2020 got me off the rails of my allergy diet and more processed, 2021 I want to get back to the diet that makes me feel the best – which means little to no soy or dairy in my diet and as minimally as processed on a decent regular basis.

Whole Foods has a delicious processed soy-based “Chicken” Sonoma Salad and it’s usually grab and go. It’s so good! So a little while ago I had gotten a small container of it and was going to split it up and have it with other things so it wouldn’t get to me too bad. And then I realized, why not make my own “Amanda-Friendly” version with chickpeas?

So here we are! Chickpea Sonoma Salad with Pecans. You can leave the pecans out if you are allergic to nuts, but it just goes with it. And knowing how grapes and pecans are readily available in the winter, it’s a good seasonal recipe as well!

Enjoy with crackers, as a sandwich, or wrap. I personally like it as a veggie wrap since the creamy dressing can be heavy somedays. Or if I do make a sandwich I put a good layer of fresh baby spinach.

Chickpea Sonoma Salad

  • Servings: 4 Servings
  • Print


  • 1/2 cup mayonnaise *See Note
  • 2 tsp apple cider vinegar
  • 2 tsp honey or agave
  • 1 tsp poppy seeds
  • 2 cans of chickpeas, or about 3 1/2 cups cooked
  • 3/4 cup raw pecan pieces
  • 2 cups red grapes, sliced in half
  • 1-2 small stalks celery, chopped
  • Salt and Pepper to taste

If you are plant based and want an unprocessed plant based version of mayonnaise, one of my favorite ways to substitute, is by using a soaked cashew recipe like this simple one from Nutriciously:


  1. Make the dressing. Add mayonnaise, apple cider vinegar, honey or agave, and poppy seeds to a small bowl and stir to combine. Set aside.
  2. Add chickpeas, pecans, grapes, and celery to a large bowl and pour the dressing on top. You can start with 1/2 and mix together and add more if needed.
  3. Taste and add salt and pepper if desired.
  4. Eat with crackers, or as a wrap or sandwich. If you are planning on eating it as a sandwich, before mixing the chickpeas with the other ingredients, take a potato masher and mash the chickpeas slightly so they will be less likely to roll out of the sandwich.


Author: Amanda Arroyo

My name is Amanda Arroyo. I am a Nutrition and Wellness Consultant, certified by AFPA. I am here for you to be your support, accountability and guide to help you find your own personal healthy, or how I like to say you own "Different Beet".

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