Chickpea Salad

151 comments

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Chickpea Salad

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

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4.9 from 74 reviews
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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
Total Time

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.

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{ 151 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!

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2 Elio July 23, 2015
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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.

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3 Michael July 23, 2015

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

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4 Brigitte Estelle Gaudreault July 23, 2015

Chick pea salad…
Quelle belle surprise!!

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

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5 Cassie July 25, 2015
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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!

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6 Deb Castellano July 25, 2015
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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!

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7 Angela (Oh She Glows) July 26, 2015

love those modifications!

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8 Justine July 26, 2015
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Just made tonight, and only had dijon – turned out amazing! thank you for sharing!

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9 Megan Ashley July 27, 2015
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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!

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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!

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11 Emen July 29, 2015
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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.

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12 Ralph July 29, 2015
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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!

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13 Urszula July 31, 2015
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Just made it. Great recipe!

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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.

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15 Kristen July 31, 2015

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

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16 Annie August 1, 2015
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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.

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17 Sarah August 1, 2015
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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!

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18 Ali August 4, 2015
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That is such a cute name!!

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19 Annie August 2, 2015
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We loved it! The supermarket dill wasn’t looking too hot so we skipped that ingredient. It was still delicious.

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20 Kath August 3, 2015
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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.

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21 Eva August 3, 2015
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What a delicious recipe! Loved the flavors & how filling it was! Thank you!

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22 Stephanie August 4, 2015
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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!

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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!

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24 Erica August 5, 2015
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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!

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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.

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26 Lori August 7, 2015
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This is a great substitute for potato salad too! Thanks for sharing it…it will be my lunch today!

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27 Jasmin Jackson August 9, 2015
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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 :)

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28 kristin August 9, 2015
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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!

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29 Natasha August 9, 2015
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Delicious & easy to travel with! A perfect recipe to trick the meat eaters of the family ;)

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30 Connie August 10, 2015
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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.

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31 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

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32 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.

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33 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.

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34 Naja Spanner August 11, 2015
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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!

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35 holly August 12, 2015

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

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36 John S August 12, 2015
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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!

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37 Amanda August 15, 2015
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Delicious, I doubled the recipe to take to a family picnic. I hope I have leftovers!

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38 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!

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39 Jason August 19, 2015
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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.

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40 Srivani August 21, 2015
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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! :-)

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41 Stephanie August 27, 2015
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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!

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42 Cristina | Nature's Drive August 28, 2015

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

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43 Heather September 1, 2015
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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.

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44 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.

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45 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!

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46 Angela (Oh She Glows) September 14, 2015

Hi Charlotte,

I have a vegan Mayo in my first cookbook.

Thanks,
Angela

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47 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 :)

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48 Hedwig September 13, 2015

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

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49 Mychal September 15, 2015
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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!

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50 paula September 18, 2015
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loved it and super easy!

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51 Rebecca Lumley September 19, 2015
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So good! I was surprised how filling this was. Thanks so much. Perfect lunch.

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52 Hannah September 22, 2015

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

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53 KP September 29, 2015
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Just tried this today. Didn’t have any dill so I did without but no complaints here!! Loved it!! So good!!!

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54 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?

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55 Kim October 6, 2015

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

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56 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.

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57 Ari October 12, 2015
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Tried this as a taco filling with sliced avocado. So delicious!

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58 Elissa October 12, 2015
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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!

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59 Cawfee Kath October 15, 2015
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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.

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60 Damaris October 23, 2015
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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!

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61 Holly October 27, 2015
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Amazing!!! This recipe gets a lot of use. Makes a great lunch.

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62 Tiffany October 31, 2015
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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!!

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63 Angela (Oh She Glows) October 31, 2015

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

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64 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.

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65 Karen November 3, 2015
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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!!

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66 Lindsey November 3, 2015
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Just made this and devoured it on some lettuce leaves-as-bread! Sooooo good!! Added some old bay seasoning for a more seafoody taste!

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67 karen November 3, 2015

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

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68 Angela (Oh She Glows) November 4, 2015

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

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69 Connie November 3, 2015

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

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70 Kenia November 14, 2015
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Another hit! Made it last week, making it again this week :)

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71 Keele November 16, 2015
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Simple; Delicious; Colorful

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

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72 Vikki November 19, 2015
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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!

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73 Lillian December 29, 2015
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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.

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74 Christine Martin January 18, 2016

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

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75 anonymous fan January 30, 2016
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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?

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76 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!

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77 Katie February 23, 2016
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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.

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78 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!

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79 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! :)

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80 Shannon @ BabyBird Creative March 1, 2016
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I love this one! So delicious!

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81 Sarah March 8, 2016
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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!

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82 Juliana March 20, 2016
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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!!

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83 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. :)

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84 Dana March 25, 2016
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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!

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85 Angela Liddon March 26, 2016

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

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86 Amber April 23, 2016
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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.

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87 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!

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88 Sarah April 24, 2016
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Phenomenal flavours and amazing crunch, love it, I shall be making this often

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89 Angela Liddon April 25, 2016

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

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90 Amanda April 27, 2016
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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!

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91 Angela Liddon April 27, 2016

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

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92 Sarah April 27, 2016
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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!

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93 Caitlin April 28, 2016
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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 :)

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94 Angela Liddon April 28, 2016

So happy you like the recipe, Caitlin! :)

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95 Jess Smith May 3, 2016
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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.

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96 Colleen McCormack May 9, 2016
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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!

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97 Angela Liddon May 9, 2016

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

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98 Anna May 17, 2016
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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!

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99 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 ;)

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100 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.

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101 Raelyn May 25, 2016
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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!

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102 Angela Liddon May 27, 2016

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

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103 Christine Lacey May 26, 2016
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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!!

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104 Angela Liddon May 27, 2016

So glad you liked it, Christine!

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105 Kelsey May 27, 2016
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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!

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106 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.

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107 Patricia May 31, 2016

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

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108 Barb June 1, 2016
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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.

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109 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.

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110 Angela Liddon June 6, 2016

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

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111 Newly Vegan June 18, 2016
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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!

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112 Lauren June 20, 2016
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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!

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113 Angela Liddon June 20, 2016

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

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114 Helen June 26, 2016
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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!

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115 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!

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116 Susanna September 5, 2016
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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 :)

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117 Tonya June 27, 2016
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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. :)

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118 Elizabeth Shaw July 1, 2016
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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.

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119 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. :)

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120 Leslie J Portu July 2, 2016
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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.

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121 Vicky July 3, 2016
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Easy and delicious! Tastes a lot like potato salad without the guilt.
My new favorite vegan/ gluten free recipe!

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122 Rose July 6, 2016
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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!!

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123 Angela Liddon July 13, 2016

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

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124 Ellie July 10, 2016
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Holy addiction. Best tecture. Best taste. Suuuuper easy! Love this recipe and everything she makes!

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125 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.

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126 Jessica July 16, 2016

Hello,

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

Thanks

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127 Grace July 17, 2016
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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.

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128 Andy July 20, 2016
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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!

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129 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. :)

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130 Tammy Dodge July 24, 2016
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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.

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131 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!).

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132 Jenna August 10, 2016
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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.

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133 Dara August 11, 2016
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I just made this last night and is SOOOOOOO good. I will definitely be making it regularly. Thank you!

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134 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.

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135 Angela Liddon August 17, 2016

Hope you enjoy it, Ruth!

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136 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 ;)))

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137 Angela Liddon August 18, 2016

Oh, I bet the cilantro added a great twist!

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138 Carmella Saab August 24, 2016
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Thank you I have your cookbook and I pre order your new cookbook from Amazon. Thank you

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139 Angela Liddon August 25, 2016

Thanks for your support, Carmella!

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140 Sabina September 3, 2016
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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!

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141 Sarah September 7, 2016
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This is my first Oh She Glows recipe… really easy and delicious. I can’t wait to make the next recipe… Thank you!

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142 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!

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143 charlene September 8, 2016
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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!

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144 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!

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145 Kristina September 18, 2016

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

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146 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!

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147 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

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148 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!

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149 Kaylee September 19, 2016
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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!

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150 Kathy November 15, 2016
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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!

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151 Lise Damiani November 30, 2016
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Excellent!

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