Chickpea Salad

168 comments

065A5358small

4.9 from 85 reviews
Print

Chickpea Salad

Vegan, gluten-free, nut-free, refined sugar-free

By

Mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy eggless mayonnaise. I’ve also added a hefty amount of crunchy vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Recipe is lightly adapted from The Oh She Glows Cookbook.

Yield
3 servings
Prep Time
Cook time
0 Minutes

Ingredients:

  • 1 (15-ounce/425 grams) can chickpeas, drained and rinsed
  • 2 stalks celery, finely chopped
  • 3 green onions, thinly sliced
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup finely chopped red bell pepper
  • 3 tablespoons store-bought or homemade vegan mayonnaise
  • 1 clove garlic, minced
  • 1 1/2 teaspoons yellow mustard
  • 2 teaspoons minced fresh dill (optional)
  • 1 1/2 to 3 teaspoons fresh lemon juice, to taste
  • 1/4 teaspoon fine sea salt, or to taste
  • Freshly ground black pepper

Directions:

  1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
  2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
  3. Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
  4. Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!

Tips:

  • If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise. Veganaise makes a great soy-free version.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 168 comments… read them below or add one }

1 Deb July 22, 2015
Recipe Rating:

I make this recipe so often, I figure I should really comment on it! I eat it in a sandwich, on top of a salad, and even with crackers. I’ve found it very forgiving when I don’t have all the ingredients–it always turns out yummy!

Reply

2 Elio July 23, 2015
Recipe Rating:

I also minced all of my peppers, celery, and onion into the smallest pieces ever. This recipe is the best when refrigerated overnight so the flavours meld. This is so easy to and healthier too! Thanks a lot for sharing this recipe.

Reply

3 Michael July 23, 2015

If you are interested in reading some informative & helpful weight loss reviews and articles, you should check internethealth.org

Reply

4 Brigitte Estelle Gaudreault July 23, 2015

Chick pea salad…
Quelle belle surprise!!

Proud of presenting these sandwiches to a gathering !!
Brigitte Estelle

Reply

5 Cassie July 25, 2015
Recipe Rating:

This is our absolute favorite sandwich!! It’s so delicious with toasted multigrain bread and spring greens. All of our non-vegan friends request it as well, and if we bring it to a party, we serve it with crackers or on mini hawaiian bread rolls!

Reply

6 Deb Castellano July 25, 2015
Recipe Rating:

Yum!! Used celery, scallions, carrot, and some chopped cucumber that I quickly pickled in Bragg’s apple cider vinegar. Plus the garlic, vegenaise, lemon, and s&p. It’s SO good!

Reply

7 Angela (Oh She Glows) July 26, 2015

love those modifications!

Reply

8 Justine July 26, 2015
Recipe Rating:

Just made tonight, and only had dijon – turned out amazing! thank you for sharing!

Reply

9 Megan Ashley July 27, 2015
Recipe Rating:

I am not vegan but prefer this salad over any chicken or egg salad recipe. It has the perfect taste and texture and asana have commented, can be enjoyed in so many ways. Thank you Angela for this deeeeelicious addition to my go-to recipe collection!

Reply

10 Dana August 21, 2015

I’m with you, not vegan or vegetarian, but this is the bomb! finally made it yesterday for the first time and will definitely be a staple for me!

Reply

11 Emen July 29, 2015
Recipe Rating:

I absolutely love this recipe. I added diced carrots and dijon mustard as well as the fresh dill so there was an extra crunch and more of a kick to it. Served it on olive oil drizzled toasted bread, topped with baby kale and spinach. Perfect post gym meal/snack as it’s so high in protein and filling.

Reply

12 Ralph July 29, 2015
Recipe Rating:

This is a great, tasty and filling recipe which my family makes week in and week out. Its great alone, as a late night snack, stuffed in pita or curled up in a wrap. Bravo!

Reply

13 Urszula July 31, 2015
Recipe Rating:

Just made it. Great recipe!

Reply

14 Jess July 31, 2015

This recipe was soooo delicious! I did sub with Basil and instead of mayo, used Greek yogurt instead. Also, didn’t have a red pepper, so used tomatoes.

Reply

15 Kristen July 31, 2015

Delicious! Made two batches- one with celery, and one without. Both were so satisfying. Thank you!

Reply

16 Annie August 1, 2015
Recipe Rating:

Amazing!! Before I stopped eating meat I never cared for chicken salad, but this recipe is so good I keep making it all the time. Everyone, meat eaters included, seems to enjoy it as well.

Reply

17 Sarah August 1, 2015
Recipe Rating:

Om nom nom. Approved by the husband all 3 kids, so this stuff is magic! I told them to try a new recipe for chicky salad so they would give it a try and they loved it. My 3 year old calls it Chicken Bawk Bawk so now Chicken Bawk Bawk sandwiches are a favorite at our house. Thanks for the recipe!

Reply

18 Ali August 4, 2015
Recipe Rating:

That is such a cute name!!

Reply

19 Annie August 2, 2015
Recipe Rating:

We loved it! The supermarket dill wasn’t looking too hot so we skipped that ingredient. It was still delicious.

Reply

20 Kath August 3, 2015
Recipe Rating:

New to plant based diet and was looking for something fairly quick to make for lunch. I didn’t have all the ingredients so just used what was in my crisper and it still turned out great! I added a very ripe avocado that blended nicely with the mashed chick peas, cherry tomatoes and green onions. I didn’t have any dill so I used up the last of my relish and mustard, fresh basil, a wee bit of minced banana pepper from my garden, and garlic powder. Yummy! For me, I think this will be one of those recipes that will never be the same twice as I will always just add whatever is on hand but this is a fantastic base recipe that anyone can expand on.

Reply

21 Eva August 3, 2015
Recipe Rating:

What a delicious recipe! Loved the flavors & how filling it was! Thank you!

Reply

22 Stephanie August 4, 2015
Recipe Rating:

This recipe is super yummy and lends itself very well to substitutions. We make it religiously ever since getting the cook book. Perfect for picky eaters, big and small. Sometimes I put in a little bit of powdered nori and a dash of old bay for a tuna-like flavor that the kids like better than tuna salad, even though they are not vegan.
Winner, winner, not a chicken dinner!

Reply

23 Theresa August 5, 2015

OMG, i just made this! Where has it been all my life?! I’m not vegan but always looking for a healthy alternative as I am pregnant and wanted to incorporate more healthy things into my diet. I will make this again and again. Thanks!

Reply

24 Erica August 5, 2015
Recipe Rating:

I just made this and added some Goya Adobo. PHENOMENAL!!!!!!!! I’m letting it sit I the fridge for a bit. Can’t wait to taste it after all of the flavors mix!

Reply

25 Coleen August 6, 2015

Hi Angel. I Made this for lunch. So good. Two recipes tried and both are keepers. Problem I am seeing with your recipes is portion control. I sooo want another sandwich.

Reply

26 Lori August 7, 2015
Recipe Rating:

This is a great substitute for potato salad too! Thanks for sharing it…it will be my lunch today!

Reply

27 Jasmin Jackson August 9, 2015
Recipe Rating:

I just made this with cannelini beans instead of chick peas since, to my surprise, I had no chickpeas in the cupboard. Soooooo good! I’m going to try using avocado instead of mayo next time. Thanks :)

Reply

28 Valerie December 18, 2016
Recipe Rating:

I think it is better with cannelini beans!

Reply

29 kristin August 9, 2015
Recipe Rating:

YUM! Just made it, and agree that this is a great base recipe to sub in whatever is around. (I used carrots instead of bell peppers, shallots instead of green onions, etc.) Will be making this one again and again. SO good. Thank you Angela!

Reply

30 Natasha August 9, 2015
Recipe Rating:

Delicious & easy to travel with! A perfect recipe to trick the meat eaters of the family ;)

Reply

31 Connie August 10, 2015
Recipe Rating:

I bought the Oh She Glows cookbook (and Thug Kitchen) a week ago to give to my daughter who recently decided to try eat Vegan because I wanted to support her decision and I also wanted to be able to make Vegan meals when she visits. I gave her the Thug Kitchen first and decided to keep the Oh She Glows for myself to try for a while. The Chickpea Salad is the first recipe I tried. I LOVE LOVE LOVE it! THEN, I made the Yolos. They are awesome TOO!

I’m going to have to get another copy for her because I am keeping this one.

I just can’t wait to try ALL the recipes.

Reply

32 Donna August 10, 2015

Has anyone tried using avocado instead of the vegan mayo? Just wondering if it would taste as good. Appreciate your thoughts. Thanks

Reply

33 Yumdom August 30, 2015

Great idea! My Veginaise is getting old and was looking for a substitute. I’m going to try mashing avocado with lemon juice and salt to help reduce the avocados browning oxidation as we won’t be eating it right away. Also it will hopefully give it similar zing as mayonnaise.

Reply

34 Caroline August 11, 2015

Clearly I have been missing something good here. I love chickpeas and am always seeking a sandwich that won’t get soggy, but that has some zing in it! Now, I must try this. I avoid bread but I can see this inside an avocado calling my name. Off to try something gorgeously new.

Reply

35 Naja Spanner August 11, 2015
Recipe Rating:

Amazing! A go-to winner, that will be made again and again. Don’t omit the dill – that is the touch of perfection to this very good salad!

Reply

36 holly August 12, 2015

I started the vegan 7 day challenge this week and made this sandwich for lunch so tasty!! Thanks

Reply

37 John S August 12, 2015
Recipe Rating:

Another brilliant recipe from Angela, thank you. I used to eat tuna salad daily, and this one hits all the flavor and texture bases so well, and loses nothing (except the heavy metals!). If you’re in the mood for a tuna/chicken salad, make this recipe, you will love it. My only alteration was a bit of de-seeded jalapeño pepper, for a wee bit of spice. I’ve had it twice in three days!

Reply

38 Amanda August 15, 2015
Recipe Rating:

Delicious, I doubled the recipe to take to a family picnic. I hope I have leftovers!

Reply

39 Deleila August 19, 2015

I made this last night….it was SOO amazing!! All the recipes that I’ve made from your cookbook have been a hit but this was is my favourite!

Reply

40 Jason August 19, 2015
Recipe Rating:

Fantastic! We double the recipe and refrigerate weekly. Makes a great sandwich! I have non-vegan friends that have outright abandoned their tuna fish and chicken salad recipes in favor of this tasty creation.

Reply

41 Srivani August 21, 2015
Recipe Rating:

Just made this today. WOW… so tasty and so incredibly easy. Sending some with hubby for his “guys cottage weekend” and I’m taking some on my own road-trip to visit some girlfriends. Of course, that’s all assuming the batch lasts long enough! :-)

Reply

42 Stephanie August 27, 2015
Recipe Rating:

I absolutely love love love this recipe! I put it all in my food processor and used slightly different ingredients like jarred roasted red peppers, a sliver of red onion instead of green and Dijon mustard. This will be a frequent lunch from now on. Thank you so much for this creation!

Reply

43 Cristina | Nature's Drive August 28, 2015

One of the best and easiest lunches EVER! Thank you so much for this awesome recipe! :)

Reply

44 Heather September 1, 2015
Recipe Rating:

Thank you! I was out of garlic and pickles and it was still delish! Can’t wait to try them again with all the ingredients.

Reply

45 Marie September 9, 2015

I am allergic to onions. I can eat dried minced onion and onion powder but not the real thing. Any suggestions as a substitute? I find that the vegetarian recipes that call for real onion are sometimes lacking in taste.

Reply

46 Charlotte September 11, 2015

Hi Angela,

Would you have any recipes for home-made vegan mayo? I don’t eat processed food so veganaise is out… I know some people have suggested avo/guacamole, but I think this might be little heavy? I would love a healthy home-mado mayo recipe if you have one!! Thanks!

Reply

47 Angela (Oh She Glows) September 14, 2015

Hi Charlotte,

I have a vegan Mayo in my first cookbook.

Thanks,
Angela

Reply

48 Mychal September 15, 2015

And her cookbook is worth it for so much more than the vegan mayo recipe – so many gems in there! Can’t wait for #2 :)

Reply

49 Hedwig September 13, 2015

I make it Waldorf style with celery, apple and walnuts.

Reply

50 Mychal September 15, 2015
Recipe Rating:

I’ve made this recipe a number of times and just love it.
We eat it in tortilla or lettuce wraps, on a sandwich, or sometimes just as-is (as a salad).
It’s perfect for summer potlucks or to bring to lunch at the beach or in the park.
It keeps very well in the fridge for a few days, it’s definitely a staple for us!

Reply

51 paula September 18, 2015
Recipe Rating:

loved it and super easy!

Reply

52 Rebecca Lumley September 19, 2015
Recipe Rating:

So good! I was surprised how filling this was. Thanks so much. Perfect lunch.

Reply

53 Hannah September 22, 2015

Love this!! It’s the perfect lunch on lettuce. Love it on the go! Thanks Angela! <3

Reply

54 KP September 29, 2015
Recipe Rating:

Just tried this today. Didn’t have any dill so I did without but no complaints here!! Loved it!! So good!!!

Reply

55 Ailish October 5, 2015

When I used to make tuna sandwiches I would use mashed avocado instead of mayo. Do you think swapping mayo for avo here would work here as well?

Reply

56 Kim October 6, 2015

This was the best sandwich EVER!! Thanks for the recipe!

Reply

57 Judy October 7, 2015

I made this today and ate half of it for lunch. I LOVE this recipe! I gave a spoonful to my husband (who eats meat as well as everything vegan I make!) and he loved it too. I am working on him to try going vegan for a month, some month of his choosing.

Reply

58 Ari October 12, 2015
Recipe Rating:

Tried this as a taco filling with sliced avocado. So delicious!

Reply

59 Elissa October 12, 2015
Recipe Rating:

Hubby and I are in love with this recipe. Thank you sooo much for sharing it.
I am a big tuna sandwich fan and now that I’m pregnant tuna is off limits… but this fulfills the craving and is much tastier. Keep ’em coming!

Reply

60 Cawfee Kath October 15, 2015
Recipe Rating:

Made this yesterday…..I was light on a few ingredients but as others commented, its a forgiving recipe and will take what’s offered (lol). I forgot the garlic and will use it next time. I have a feeling I will be making this weekly. I had it on a few crackers and also on bread and will try lettuce wraps.

Reply

61 Damaris October 23, 2015
Recipe Rating:

Great recipe! Forgot to add the pickles and still tasted fantastic! Reminds me a little of an egg or tuna sandwich. Thanks so much for sharing!

Reply

62 Holly October 27, 2015
Recipe Rating:

Amazing!!! This recipe gets a lot of use. Makes a great lunch.

Reply

63 Tiffany October 31, 2015
Recipe Rating:

Hi Angela! This is my absolute favorite recipes from your cookbook! I always make a double batch because everyone in the family loves it!

I do make a few changes :)

For a double batch I love to add 1 diced apple, a few handfuls of shredded carrot, 1/4c dried cherries, and I increase the dill to 1/2 cup.

I also use a microplane to grate the garlic so it melds nicely into the salad.

Thank you!!

Reply

64 Angela (Oh She Glows) October 31, 2015

That sounds amazing!!! Can’t wait to try this. Sounds a bit like a Waldorf salad?

Reply

65 Tiffany November 2, 2015

I hope you enjoy the salad!! Yes, it does sound like a Waldorf salad :)

I forgot to mention, because of the increased ingredients, I add an extra tablespoon of mustard and mayonnaise for a double batch.

Its amazing stuffed into fluffy whole wheat pita bread.

Reply

66 Karen November 3, 2015
Recipe Rating:

Delicious. I really loved the flavor and the texture of this salad – a perfect lunch option in a pita or wrap. Thanks for the recipe!!

Reply

67 Lindsey November 3, 2015
Recipe Rating:

Just made this and devoured it on some lettuce leaves-as-bread! Sooooo good!! Added some old bay seasoning for a more seafoody taste!

Reply

68 karen November 3, 2015

Angela, When your recipe calls for “yellow mustard” are you referring to a spice or actual mustard in a jar?

Reply

69 Angela (Oh She Glows) November 4, 2015

Hi Karen, I’m referring to the actual mustard in a jar. :) Sorry for any confusion!

Reply

70 Connie November 3, 2015

WOW!! Absolutely delicious! Thank you, I have a new favorite. :)

Reply

71 Kenia November 14, 2015
Recipe Rating:

Another hit! Made it last week, making it again this week :)

Reply

72 Keele November 16, 2015
Recipe Rating:

Simple; Delicious; Colorful

A wee too much celery in this recipe for mua but it’s easy to adjust to personal preference. Thanks Angela!

Reply

73 Vikki November 19, 2015
Recipe Rating:

I literally make a double batch of this at least every two weeks, if not every week. I typically eat it in a pumperknickel or sourdough wrap… that is, if I can stop myself from eating it straight from the bowl!

Reply

74 Lillian December 29, 2015
Recipe Rating:

I had everything but the celery, and this turned out so deliciously! I’m always on the lookout for easy recipes and this was quick and tasty.

Reply

75 Christine Martin January 18, 2016

Could you post more often on facebook please? I would love to see more. Thank you.

Reply

76 anonymous fan January 30, 2016
Recipe Rating:

I just made this for the first time and it has rocked my world. I’m already obsessed. So healthy, flavorful and full of satisfying crunch! I forgot the lemon and left out the garlic since I only like garlic cooked. It was amazing!! I have your cookbook and have been a fan of your blog for a while. Every single recipe of yours I have tried has been top notch, but this one is my new favorite. Keep doing what you’re doing!

This really deserves more than 5 stars. How about 100?

Reply

77 Nena February 17, 2016

This recipe is amazingly quick, easy, and tasty. And it keeps really well, so I’m always making it for daytrips/roadtrips. All the non-vegetarians who I’ve shared it with are also fans!

Reply

78 Katie February 23, 2016
Recipe Rating:

Wow! This one has become a weekly staple for me. I absolutely love it. I usually add a jalapeño pepper for crunchy spice. Great for lunch on the go.

Reply

79 Hope February 29, 2016

I’ve made your flaked “tuna” salad before and it was very tasty but I wanted something a little closer to real chicken salad (I am newly vegan so there are still times when I crave meat). This recipe is amazing and made me forget about chicken! I made myself a chickpea salad wrap for work today, topped with spinach, cucumber and tomato, and I cannot wait to eat it. I love your website. Thank you!

Reply

80 Angela Liddon February 29, 2016

Hi Hope, the transition to a vegan diet can definitely be challenging! Finding recipes you like helps a lot, and I’m so glad to hear you enjoyed this one. If you give any others a try, I hope you like them just as well! :)

Reply

81 Shannon @ BabyBird Creative March 1, 2016
Recipe Rating:

I love this one! So delicious!

Reply

82 Sarah March 8, 2016
Recipe Rating:

This is my go-to lunch recipe! Often I’ll be lazy and omit the celery and red pepper, and it’s still just as delicious!

Reply

83 Juliana March 20, 2016
Recipe Rating:

oh. my. GOODNESS. this is my first recipe that I tried of yours and my mind is blown. WHO KNEW THAT MASHED CHICKPEAS COULD BE THIS AMAZING?! I mean honestly. I was cutting up the dill pickle like… oh my god… what on earth is this woman making me do… but I literally had to force myself to stop picking at it because it was so dang delicious! I like sweet and savory salads, so I did add a little chopped gala apple too, which is great, but definitely not necessary for this recipe to be off the chain. I’m literally going to be stuffing it into any and everyone’s mouth all week. ugh. SO GOOD! I can’t wait to try more of your recipes!!

Reply

84 Angela Liddon March 22, 2016

Haha – I’m so glad you loved the recipe Juliana! I hope enjoy the next one you try just as well. :)

Reply

85 Dana March 25, 2016
Recipe Rating:

OMG I was wondering what to take for lunch on an all day Easter egg hunt and this will be a perfect sandwich! Thank u for a lovely book I am loving all your recipes!

Reply

86 Angela Liddon March 26, 2016

So happy to hear that, Dana! I hope the Easter egg hunt is a blast.

Reply

87 Amber April 23, 2016
Recipe Rating:

This was AMAZING!!! I am a new vegan and have been having trouble finding recipes I like. This was soooooo good. Even my meat loving husband liked it. I ran out and got your cookbook after making this. Thank you for your great recipe. I am looking forward to more winners.

Reply

88 Angela Liddon April 25, 2016

That’s awesome, Amber! I’m so so pleased you enjoyed the recipe. I hope you love whatever you decide to try next just as much!

Reply

89 Sarah April 24, 2016
Recipe Rating:

Phenomenal flavours and amazing crunch, love it, I shall be making this often

Reply

90 Angela Liddon April 25, 2016

I’m so happy to hear you enjoyed the salad, Sarah! :)

Reply

91 Amanda April 27, 2016
Recipe Rating:

I just made this for the first time and it was amazing! I use dried dill instead of fresh and it worked well. I was pleasantly surprised at how good this was, and it curbed my craving for an egg or tuna salad sandwich. I put lettuce and tomato on the sandwich as well. Loved it!

Reply

92 Angela Liddon April 27, 2016

I’m glad to hear you enjoyed it, Amanda!

Reply

93 Sarah April 27, 2016
Recipe Rating:

Delicious recipe- this is my favorite of all the chick salads we’ve tried. I love it on toast with avocado and sweet potato fries. Thanks!

Reply

94 Caitlin April 28, 2016
Recipe Rating:

Loved this recipe! The dill really added a great flavour. Leaves you feeling full and satisfied but not overfed! Perfect for someone who craves dill pickle chips :)

Reply

95 Angela Liddon April 28, 2016

So happy you like the recipe, Caitlin! :)

Reply

96 Jess Smith May 3, 2016
Recipe Rating:

I LOVED this recipe! Perfect for a sandwich, I use Ezekiel bread and throw on some arugula. I didn’t have vegan mayo and didn’t have time to make so I substituted tahini. Still delish.

Reply

97 Colleen McCormack May 9, 2016
Recipe Rating:

This is delicious! I am an athlete, and somewhat conscious of my macros (particularly protein), so while making this, I did it in “waves.” I portioned out 3/4 cup of the chickpeas, mashed them, added half of the above veggies, mayo, mustard, dill, etc., then did it again with another 3/4 cup chickpeas, adding the other half of the ingredients. This yields ~10g of protein per salad. I had it “open face” style on a single piece of sprouted grain bread, totaling 14g of protein for lunch. This would be great to travel with, too–I always pack a small cooler of snacks when on the road (which I will be this weekend). So happy I found Oh She Glows!

Reply

98 Angela Liddon May 9, 2016

I’m happy you enjoyed the recipe, Colleen! It’s definitely one of my faves :)

Reply

99 Anna May 17, 2016
Recipe Rating:

I think something went wrong! I just made this recipe, and it all tastes great, but my chickpeas were weirdly dry. I didn’t have a potato masher, so I just used a fork, and I also put them in the microwave to make it a bit easier. After tasting it, I was really surprised at the texture of the chickpeas. I added some olive oil, and it helped a little bit but not much. I really want this recipe to work out, and I’m open to trying it again if someone gives me some tips!

Reply

100 Raelyn May 25, 2016

Weird! Maybe they were dry because of the microwave? Maybe try mashing them with your hands instead of a fork. They don’t have to be mashed much, if you have a food processor just pulse them a few times. I went and bought a potato masher for cheap pretty much just for this ;)

Reply

101 Angela Liddon May 26, 2016

Hey Anna, I’m happy to help! You are right that when you first mash the chickpeas, they will be quite flakey and dry in appearance, however once the mix-ins are added (especially the mayo!), it turns into a well-dressed salad with lots of moisture from the dressing. It sounds like microwaving the chickpeas probably resulted in them getting even more dry, and then things went awry from there. My advice is to try the recipe again and see what you think! It’s one of the most popular on the blog (and a personal favourite of my own) so I hope it works out for you! Thanks for your feedback, and please let us know what you think.

Reply

102 Raelyn May 25, 2016
Recipe Rating:

This is the first time I have ever commented on a recipe, I really feel the need to since this was so amazing! The recipe is so delicious and you can even customize it easily by adding veggies you have on hand. I think this is going to taste even better tomorrow as leftovers! I used Just Mayo instead of veganaise and this was the best! I went vegan earlier this year and really missed sandwiches. I made this with toasted Dave’s Killer Bread and it is now my favorite meal! This will be perfect for picnica this summer too!

Reply

103 Angela Liddon May 27, 2016

Hi Raelyn, thank you so much for the comment! I’m so pleased to hear you enjoyed the recipe. :)

Reply

104 Christine Lacey May 26, 2016
Recipe Rating:

Another great recipe! I used regular mayonaise since I couldn’t find vegan, and I skipped the dill and red pepper. (I’m not a big dill fan and I had no red pepper). It was DELISH!!

Reply

105 Angela Liddon May 27, 2016

So glad you liked it, Christine!

Reply

106 Kelsey May 27, 2016
Recipe Rating:

I am not a big chickpea fan. I’ve tried making chickpea salad with just vegan mayo and some old bay seasoning but it just wasn’t cutting it. I found this recipe and was a bit skeptical but figured I’d give it a try. I didn’t have pickles (I don’t like them) or peppers so it was a bit more bland than intended but I LOVED it! I brought it into work and all of my omni coworkers loved it as well! I love sharing vegan recipes with people. Thanks so much!

Reply

107 Angela Liddon May 27, 2016

I’m so glad it was a hit, Kelsey! :) Thanks for spreading the recipe love (and newfound chickpea love, hah), too.

Reply

108 Patricia May 31, 2016

Could there be a curry version of this salad? Anyone ever try?

Reply

109 Barb June 1, 2016
Recipe Rating:

Fantastic salad!!! I made this chickpea salad with a curry twist. It was wonderful and will definitely make it again.
I don’t care for pickles or dill but love curry. I omitted the pickles, dill, and mustard.
I used plain greek yogurt in place of the mustard and seasoned with 3/4 to 1 teaspoon of lemon curry. I also used 2 1/2 to 3 teaspoons of lemon juice. I mixed the mayo, yogurt, lemon juice, curry, salt, and pepper in a small dish to make the dressing before pouring over and folding in to the chickpeas and veggies.
I served this on a wheat pita flatbread with baby arugula for added peppery crunch.
I think fresh tomatoes would also be wonderful.

Reply

110 John-Michael June 6, 2016

Truly delicious! Wonderful for the summer. A couple of variations I’ve tried:

* a small amount of chopped dried cranberries adds a bit of tart sweetness
* mixing in a small amount of chopped pecans added just before serving adds a nice level of crunch
* instead of pecans, add gently soaked sunflower seeds. I added about a half cup to the full recipe. This adds some crunchiness without detracting from the overall flavor.

Reply

111 Angela Liddon June 6, 2016

Oh, those sound delicious, John-Michael! Thanks for sharing :)

Reply

112 Newly Vegan June 18, 2016
Recipe Rating:

I loved this recipe. I went heavier on the dill pickle relish, mustard, and lemon juice. Rather than a chicken salad taste, it seemed more egg saladish to me. Either way, it was fabulous. I love my dill pickles, so the relish really set this apart for me. Definitely a keeper!

Reply

113 Lauren June 20, 2016
Recipe Rating:

I love this salad! I doubled the recipe and left out the celery. I also put the onions, pickles, and pepper in a blender with the garlic before I added it to the mix. (I like the veggies chopped fine.) So delicious! Thanks!

Reply

114 Angela Liddon June 20, 2016

It’s a big fave in my house, too, Lauren! :)

Reply

115 Helen June 26, 2016
Recipe Rating:

This is amazing!!!
I have never been a fan of sandwiches, or even wraps for that matter,because I have the misfortune of having to be gluten free. Let me tell you, there are not many gluten free breads or wraps worth eating out there, and I don’t like how messy lettuce wraps can be, but when I read this recipe I knew I had to try it.
Well I can honestly say, this recipe is well worth spending the money on gluten free wraps. I have NEVER enjoyed a wrap as much in my life. The flavour combinations are so fantastic, they actually covered up the taste of the wrap itself. LOL!
Thank you so much for sharing this recipe. I am so looking forward to your second cookbook.
I am looking forward to eating this for lunch often!

Reply

116 Angela Liddon June 27, 2016

Hi Helen, thank you so much for this awesome comment! I’m grinning ear to ear. It’s great to hear you enjoyed the chickpea salad so much–it’s definitely a favourite around here, too. And I hope you absolutely love the second cookbook when it comes out!

Reply

117 Susanna September 5, 2016
Recipe Rating:

What a delicious recipe, thank you!!

Helen, I’ve been gluten free also for almost a decade. There are no store-bought wraps that I like at all, and most of them are ridiculously expensive. I have been using raw collards as a wrap, or romaine lettuce. I’m not crazy about processed food anyway, so I am going to try a gluten-free flat bread recipe I saw somewhere online. I totally feel ya :)

Reply

118 Tonya June 27, 2016
Recipe Rating:

This was amazing! I made a big batch for my work day lunches and it was just as satisfying, if not more, than any other “salad” It greatly reminded me of like a chicken salad. So yummy, co-workers thought it looked great. :)

Reply

119 Elizabeth Shaw July 1, 2016
Recipe Rating:

Most people where I am from (small town Kentucky) have never heard of or don’t believe in being vegan. This is the recipe that could convince ANYONE that they don’t need meat to make something delicious. This recipe was truly better than any chicken or tuna salad I have ever had. This recipe is just amazing and I can’t wait to make it for more people.

Reply

120 Angela Liddon July 4, 2016

Thanks so much for the lovely words, Elizabeth! We really love this recipe, and I’m so happy you do too. :)

Reply

121 Leslie J Portu July 2, 2016
Recipe Rating:

Mmmmm. This is outstanding! Reminds me of the brown bag egg salad lunches my mom used to pack for me on special occasions in elementary school. I actually prefer the chickpeas to eggs! Thank you for sharing : ) PS Slightly overcooking the chickpeas ensures they are not rock hard. Scarcely any mashing required.

Reply

122 Vicky July 3, 2016
Recipe Rating:

Easy and delicious! Tastes a lot like potato salad without the guilt.
My new favorite vegan/ gluten free recipe!

Reply

123 Rose July 6, 2016
Recipe Rating:

Hi, I’ve seen this recipe for a while and didn’t make it because it is SO not my kind of thing. HOWEVER! I finally caved and made it, thinking, what the heck. OMG!! I am now on my second batch within a week! It is so delicious and refreshing and per another person who commented, I used Dave’s Killer Bread that I picked up at Costco on the weekend. I’m totally hooked and I’ll be making it over and over and over. Oh, and per yet another person’s comment, DO NOT leave out the dill; it’s subtle, but you do get a hint of it. Amazing, thank you!!

Reply

124 Angela Liddon July 13, 2016

Hey Rose, I’m so glad you enjoyed the recipe so much!! It’s one of our faves.

Reply

125 Ellie July 10, 2016
Recipe Rating:

Holy addiction. Best tecture. Best taste. Suuuuper easy! Love this recipe and everything she makes!

Reply

126 Ellie July 15, 2016

LOVE this recipe. Perfect for a grab-n-go lunch. I make it on the regular in sandwiches (I use Ezekiel bred and lettuce) or sometimes I use lettuce wraps.

Reply

127 Jessica July 16, 2016

Hello,

How long will this last for in the refrigerator as I like to prepare meals ahead of time :)

Thanks

Reply

128 Grace July 17, 2016
Recipe Rating:

I make this salad on a periodic basis for lunch and it’s a delicious filling vegetable packed lunch. I usually don’t eat it with lettuce cups or bread. I reduce the mayo to 1 or 2 Tablespoons and it’s still fantastic.

Reply

129 Andy July 20, 2016
Recipe Rating:

This is the first recipe from OSG I’ve tried (I know, where have I been all this time?) and it’s super! I’m not much of a cook so I really appreciate recipes that are extremely easy to make, and this one goes right up there at the top of the list of 15-minute meals I can make. I made this for me and my boyfriend last night. He’s not a fan of salads and is diehard meat-eater all the way. This is the first time he didn’t shake his head at a dish of veggies, so I can say that’s really something. Thanks for this Angela! I’m browsing through your site right now looking for other recipes I can try tonight. My eye got caught by that sumptuous-looking vanilla bean matcha latte, so I’ll let you know how it goes!

Reply

130 Angela Liddon July 21, 2016

Hey Andy, I hope you enjoy whatever recipe you decide to try next, too! So glad you liked the salad — it’s a big favourite at my house. :)

Reply

131 Tammy Dodge July 24, 2016
Recipe Rating:

OMG!! I’m trying to talk myself out of eating the other half of this salad but even if I lose my willpower and go for it….it’s so healthy and good that it’s a win no matter what. Reminded me of an egg salad so I see this appealing to most taste people. I’m planning snacks for a camping trip with a large group of people and trying to have some healthier choices as usually everyone is sharing snacks and appetizers that taste wonderful but often full of carbs and empty calories. So much temptation that it’s hard to say no (maybe it’s just me lol). I can’t wait to whip this up and serve with some veggie sticks and crostini bread. Once again Angela, your recipes always amaze me. We are a house full of meat eaters but thanks to you, we are making room for other protein choices and increasing our vegetable intake.On a side note I just picked up some brown rice syrup so I make the glow bars to bring also.

Reply

132 Angela Liddon July 25, 2016

I’m so glad you enjoyed the chickpea salad, Tammy! I hope you have a great time on the camping trip (and that you enjoy those glo bars, too!).

Reply

133 Jenna August 10, 2016
Recipe Rating:

This recipe is SO good! I’ve been a vegetarian for a while; trying to ease my way into veganism. Chicken salad is definitely something I used to love- and I’m so happy to have this alternative! It tastes even better than chicken salad in my opinion. :) thanks Angela for making recipes like this to make it fun to explore vegan cooking.

Reply

134 Dara August 11, 2016
Recipe Rating:

I just made this last night and is SOOOOOOO good. I will definitely be making it regularly. Thank you!

Reply

135 Ruth Smith August 14, 2016

I am heading on a Long road trip this week and plan to make a batch of this to put in my ice chest. Sounds like the perfect picnic stop food for me! So excited to have found this recipe. Thank you.

Reply

136 Angela Liddon August 17, 2016

Hope you enjoy it, Ruth!

Reply

137 Jacqueline August 18, 2016

I had this yesterday and I looooved it. My daughter wants it now like every day ;) I put in a little cilantro, that gave it that hint of arabic taste. But yumm yumm yumm ;)))

Reply

138 Angela Liddon August 18, 2016

Oh, I bet the cilantro added a great twist!

Reply

139 Carmella Saab August 24, 2016
Recipe Rating:

Thank you I have your cookbook and I pre order your new cookbook from Amazon. Thank you

Reply

140 Angela Liddon August 25, 2016

Thanks for your support, Carmella!

Reply

141 Sabina September 3, 2016
Recipe Rating:

Thank you for sharing this recipe!
I’ve tried it with one can of chickpeas. I used more lemon juice and a bit more mayo.
It was very good!

Reply

142 Sarah September 7, 2016
Recipe Rating:

This is my first Oh She Glows recipe… really easy and delicious. I can’t wait to make the next recipe… Thank you!

Reply

143 Angela Liddon September 8, 2016

Glad you enjoyed it, Sarah! Do you know what you’ll try next? Whatever it is, I hope you enjoy it!

Reply

144 charlene September 8, 2016
Recipe Rating:

I’ve been a vegan for 5 years and have owned OSG for awhile. I’ve previously stumbled upon this recipe, but never made it until now. I found myself with extra chickpeas and decided to use to make this sandwich. AMAZING! It will definitely become a staple in my home. Easy, tasty and as many reviewers have noted, very conducive to substitutions. I followed the recipe to a T but for the addition of pickled turnips which added a nice additional crunch. I made it in advance and refrigerated it to allow the flavors to meld. I love it so much I immediately began soaking another 2 c of dried chickpeas for tomorrows lunch!

Reply

145 Angela Liddon September 8, 2016

So glad it was such a hit, Charlene! We love it around here, too. Those pickled turnips sound like a great twist!

Reply

146 Kristina September 18, 2016

What can I substitute the mayo with if I don’t have it? Thanks, Kristina

Reply

147 Angela Liddon September 20, 2016

Hi Kristina, I haven’t tried anything myself, but I would suggest unsweetened yogurt. There’s also a super easy recipe for homemade vegan mayo (using chickpea brine) on the blog!

Reply

148 Rose November 5, 2016

Hey Kristina, just thought I’d let you know that I make mine with Greek yogurt and it’s delicious. The yogurt is a bit tangier than the mayo, so you may want to adjust how much lemon juice you use

Reply

149 Rose November 5, 2016

Hi Kristina, just thought I’d let you know that I make mine with Greek yogurt and it’s delicious. It’s a bit tangier than the mayo, so you might want to adjust the amount of lemon juice you use. I personally don’t, I use the full amount, but i like a distinct tang. Just taste as you go – good luck!

Reply

150 Kaylee September 19, 2016
Recipe Rating:

This recipe is an absolute knock-out! Even the people in my family who think veganism is crazy, DEVOURED it…I didn’t have the heart to ruin the moment :) I highly recommend this recipe to anyone!

Reply

151 Kathy November 15, 2016
Recipe Rating:

I have this weekly for lunch as I always have these ingredients on hand. Living in hot humid Queensland Australia, it’s great lunch food as it’s always crisp and refreshing. I always look forward to this for lunch!

Reply

152 Lise Damiani November 30, 2016
Recipe Rating:

Excellent!

Reply

153 Christine January 4, 2017
Recipe Rating:

Delicious! I didn’t have green onion or dill but it still turned out great and made a delicious sandwich on toast and a bed of spinach. (I used less lemon han recommended because It was so yummy when I tasted it before adding lemon)

Reply

154 Kelly January 19, 2017
Recipe Rating:

I LOOOOOOOOOVE this recipe but have been making it pretty consistently over the past two months….do you think it would be weird to sub in black beans instead of the chickpeas? I mostly see black beans used in mexican recipes and nothing that is similar to the “creamy” recipe like this. I guess it won’t hurt to try it lol.

Reply

155 Angela Liddon March 17, 2017

Hey Kelly, Oh that’s a fun idea! I haven’t tried that before, but now I’m trying to picture the flavours in my head, lol. Please report back if you try it out! You might even be able to add some spices like cumin, chill powder, etc.

Reply

156 Marianne January 24, 2017
Recipe Rating:

I used dried dill (all I had on hand) and roasted red peppers in a jar, omitted the garlic, and it was still delish! Perfect for weekday work lunch. I will definitely be making this again and I can tell it’s going to be on high rotation in my kitchen. Thanks for another great recipe : )

Reply

157 Sharon Pendlington January 30, 2017

I made this today and it was SO delicious! My kids loved it too! So nice to have an easy, vegan lunch idea that the kids can bring to school too!

Reply

158 Angela Liddon January 31, 2017

I’m glad the recipes a hit for all, Sharon! I love it for how easy and versatile it is. :)

Reply

159 Leah Hamilton February 22, 2017
Recipe Rating:

LOVE this chickpea salad! So tasty and reminds me of the tuna sandwiches that I miss so much. My 2 year old thinks it’s pretty amazing too, which is always a bonus :)

Reply

160 Angela Liddon February 23, 2017

I’m happy it’s a hit with both you and the little one, Leah!

Reply

161 Diana Maier March 6, 2017
Recipe Rating:

Excellent!

Reply

162 Nancy March 8, 2017
Recipe Rating:

My meat eating family members enjoy this recipie, and this is my boyfriend’s favorite recipie I put together! Thank you Angela!

Reply

163 Angela Liddon March 8, 2017

Thanks for the lovely comment, Nancy! So happy to hear it’s a winner.

Reply

164 Rachel March 15, 2017
Recipe Rating:

This is such an amazing recipe. I had a chickpea salad sandwich from my local coffee shop and was immediately hooked, so I’ve been scouring the internet for a recipe that comes close. This one takes the cake! An amazing staple to have for lunchtime.

Reply

165 danna March 27, 2017
Recipe Rating:

Love this recipe so much! Absolutely answers my tuna salad cravings which used to be one of my favorites. Even my husband loves it and he hates tuna salad and celery. Only thing I do differently is use capers and add some caper juice instead of pickles. so so so yum

Reply

166 Nina Foster April 4, 2017
Recipe Rating:

I’m in high school, and I make this so often for lunch! It’s amazing on sandwiches, crackers, salads, or even just on its own. Even my (non-vegan) mom loves it! I’d highly recommend this recipe for anybody.

Reply

167 Kathleen Meccariello April 6, 2017
Recipe Rating:

My daughter made this for dinner last night! Sooo good!
Super heathy and very filling! Thanks beans!

Reply

168 Leah April 16, 2017
Recipe Rating:

So, so good. You won’t want to share.

Reply

Leave a Comment

Previous post:

Next post: