Chickpea Salad

by Angela (Oh She Glows) on July 21, 2015


4.9 from 117 reviews

Chickpea Salad

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


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.

3 servings
Prep time
Cook time
0 Minutes


  • 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


  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!

Nutrition Information

Serving Size 1 of 3 servings | Calories 240 calories | Total Fat 11 grams
Saturated Fat 1 grams | Sodium 440 milligrams | Total Carbohydrates 25 grams
Fiber 6 grams | Sugar 2 grams | Protein 8 grams
* Nutrition data is approximate and is for informational purposes only.


  • 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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{ 5 comments… read them below or add one }

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Jen October 27, 2018 at 10:44 am
Recipe Rating:

I never write reviews, but I had to take a moment to tell you that this recipe was fantastic. Best chickpea salad recipe I’ve had and love the fact that so many veggies are included. Thanks!


Angela (Oh She Glows) October 27, 2018 at 11:43 am

Thanks so much for your feedback Jen! :)


Sheileen November 6, 2018 at 2:19 pm
Recipe Rating:

Oh wow, this was so so good. I realized after I started that I didn’t have any green onions or red pepper (how does that happen!), but it was still amazing. Thanks for a great recipe!


Angela (Oh She Glows) November 8, 2018 at 6:45 am

Thanks Sheileen! I’m so glad to hear that you still loved it without the onion and pepper. :) I’ve found it to be a pretty versatile recipe!


J December 2, 2018 at 7:57 pm
Recipe Rating:

I love this!!! It is so amazing. I don’t like red bell peppers so I didn’t add it but it was still very enjoyable. The dill pickle added a nice acidic flare along with the lemon juice. Great recipe. I will definitely make it again!


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