A whole food vegan Salad Olivieh recipe, using tofu and garbanzo beans, offering a protein-rich, kid-friendly meal perfect for picnics and road trips.
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Why You’ll Love Vegan Salad Olivieh
- We are excited to share our first recipe on our blog – Salad Olivieh. It is simple, delicious, and a great lunch option for kids.
- I grew up eating Salad Olivieh, but traditional Salad Olivieh has eggs and chicken. It is exciting to create a plant-based version that I can enjoy again and share with my kids. This has become our must-have item for family picnics and road trips.
- This recipe uses tofu, garbanzo beans, and vegan mayonnaise to create a plant-based Salad Olivieh packed with protein.
Ingredients/Equipment Notes
To make this delicious vegan Salad Olivieh you will need the following ingredients (full measurements are in the recipe card below):
- 14 oz tofu (Firm or Extra Firm)
- 15 oz can of garbanzo beans, drained and washed
- finely chopped celery
- finely chopped green onion (whole onion may be used)
- cooked green peas
- pickles finely chopped (Persian pickles preferred)
- vegan mayo (We like Vegenaise or Just Mayo)
- garlic powder
- salt
- black pepper
- lemon or lime juice
You will also need the following equipment:
- Tofu press is recommended
- Masher
How to Make the Best Vegan Salad Olivieh
- Press tofu (at least 30 min) to remove excess water from the tofu.
- Place garbanzo beans in a large bowl and mash (with a masher).
- Add tofu to the bowl and mash further (with a masher).
- Add all other ingredients and mix until well blended (We recommend using your hands at this point to properly blend the ingredients).
- Refrigerate at least 30 minutes before serving.
- If desired, use a little vegan mayo to smooth the top of the dish, and add a garnish.
- Noosh-e-Jan! (Enjoy)
How to Serve Vegan Salad Olivieh
Salad Olivieh is delicious on its own, or served as a sandwich with the fixings such as lettuce and tomatoes. See our recipe for Sangesari bread, which is delicious with this recipe.
Recipe Tips
– Be sure to refrigerate the Salad Olivieh before serving as it does not taste good warm.
Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!
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Vegan Salad Olivieh
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Diet: Vegan
Description
A vegan Persian Chick’n Salad using tofu and garbanzo.
Ingredients
- 14 oz tofu (Firm or Extra Firm)
- 15 oz can of garbanzo beans, drained and washed*
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped green onion (whole onion may be used)
- 3/4 cup cooked green peas
- 3 large pickles finely chopped (Persian pickles preferred)
- 4 Tbsp. vegan mayo (We like Vegenaise or Just Mayo)
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 5 tsp. lemon or lime juice
Instructions
- Press tofu (at least 30 min) to remove excess water from the tofu.
- Place garbanzo beans in a large bowl and mash (with a masher).
- Add tofu to the bowl and mash further (with a masher).
- Add all other ingredients and mix until well blended (We recommend using your hands at this point to properly blend the ingredients).
- Refrigerate at least 30 minutes before serving.
- If desired, use a little vegan mayo to smooth the top of the dish, and add a garnish.
- Noosh-e-Jan! (Enjoy)
Notes
The liquid from the can of garbanzo beans can be saved for separate use as an egg replacer – Aquafaba. See our post on egg replacers.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Persian