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Vegan Salad Olivieh

Vegan Salad Olivieh

  • Author: Plant-Based Persian
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x
  • Diet: Vegan


A vegan Persian Chick’n Salad


Units Scale
  • 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


  1. Press tofu (at least 30 min) to remove excess water from the tofu.
  2. Place garbanzo beans in a large bowl and mash (with a masher).
  3. Add tofu to the bowl and mash further (with a masher).
  4. Add all other ingredients and mix until well blended (We recommend using your hands at this point to properly blend the ingredients).
  5. Refrigerate at least 30 minutes before serving.
  6. If desired, use a little vegan mayo to smooth the top of the dish, and add a garnish.
  7. Noosh-e-Jan! (Enjoy)


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

Keywords: Plant-based, Vegan, Persian, Iranian, Salad Olivieh