Chickpea Salad

168 comments

065A5358small

4.9 from 97 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

{ 5 comments… read them below or add one }

Page 4 of 4«1234
Leah April 16, 2017
Recipe Rating:

So, so good. You won’t want to share.

Reply

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

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

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

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

Leave a Comment

Previous post:

Next post: