Chickpea Salad

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

065A5358small

4.9 from 113 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!

Nutrition Information

Serving Size 1 of 3 servings | Calories 240 calories | Total Fat 11 grams
Saturated Fat 1 grams | Sodium Fat 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.

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, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 63 comments… read them below or add one }

Page 4 of 4«1234
Rachel March 15, 2017 at 11:21 am
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

danna March 27, 2017 at 10:29 am
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

Nina Foster April 4, 2017 at 1:42 pm
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

Kathleen Meccariello April 6, 2017 at 4:43 pm
Recipe Rating:

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

Reply

Leah April 16, 2017 at 4:20 pm
Recipe Rating:

So, so good. You won’t want to share.

Reply

April Gilstrap June 25, 2017 at 4:41 pm
Recipe Rating:

In love with this recipe! This versatile salad has become a regular at our house. It’s one of those you can change up the ingredients to change the flavor. My non-vegan BF loves taking this to work for lunch.
I have a friend that just had a baby and wanted to drop this off with some pita pockets for a quick easy lunch. Do you think the chick peas are okay for breastfeeding or will it upset the baby’s tummy?

Reply

Angela Liddon July 4, 2017 at 9:57 am

Hey April, That’s such a sweet idea! It really depends on the baby whether he or she will be bothered by the beans. My two always seemed to be (but then again, it could’ve been due to other factors, too!). Your friend could always try it out and see how it goes, or you could swap the chickpeas for more veggies…or healthy seeds like roasted pepita seeds + hemp hearts?

Reply

Deleila June 26, 2017 at 11:03 am
Recipe Rating:

My favorite recipe from here! So easy and so delicious!

Reply

Nan June 27, 2017 at 12:48 pm
Recipe Rating:

Thank you for this amazing recipe. Being from Phoenix I had to add a little southwest “flava”, so I added jalapeños and cilantro and a pinch of Cumin. I was missing the ocean flavor that tuna has,(I was thinking Baja Mexico) so when I assembled the sandwich I added several sheets of Trader Joes roasted seaweed. Wow, that adds some minerals and that seafood taste while still staying plant based. Enjoyed every morsel. Thanks again!

Reply

Angela Liddon June 28, 2017 at 9:54 am

Thanks for sharing those great recipe tweaks, Nan! I bet the result was delicious. :)

Reply

Lori July 2, 2017 at 4:25 pm
Recipe Rating:

Your website is not working for printing the actual recipe on your site. When I click on the print icon next to the recipe it takes me to a blank page with a few headers on the left and no way of printing the recipe. I love the chickpea salad! Thanks for the great recipes!

Reply

Angela Liddon July 10, 2017 at 9:27 am

Hey Lori, Thanks for letting us know! I just tried printing a few recipes and they worked on my end. Would you be able to tell me which website browser you’re using? And thanks for the chickpea salad love, too! :)

Reply

Kendra July 29, 2017 at 12:40 am

I’m having the same issue as Lori (using Chrome)

Reply

Dee July 17, 2017 at 1:22 am

How long can this stay stored in the refrigerator for?

Reply

Angela Liddon July 18, 2017 at 12:26 pm

Hi Dee, It should keep in an airtight container in the fridge for 3 to 4 days. Hope this helps!

Reply

Lisa July 18, 2017 at 3:45 pm

This might be an odd question but can you taste the mustard? We don’t have allergies to it, just don’t like the taste. Thank you 😊

Reply

Angela Liddon July 21, 2017 at 12:43 pm

Hi Lisa, Not an odd question at all! I personally find that the mustard just adds a nice, subtle ‘tang’ to the chickpea salad, but that the salad doesn’t taste OF mustard. The mustard just adds another flavour dimension to it. If you’re still concerned, though, feel free to reduce the amount you use, or omit altogether!

Reply

Lisa July 30, 2017 at 4:27 pm

Thanks so much, I’ll give it a try.

Reply

Pepper July 21, 2017 at 12:13 pm

THIS IS DELICIOUS!!!!!! YUM!!!!

Reply

Mari DiChiara July 25, 2017 at 4:24 pm
Recipe Rating:

I just made this today, and it’s amazing! I just became a vegan recently (because of major food allergies), and I’m so impressed with the flavor in this. Lots of chickpea recipes are meh, but this one is delicious. Searching now for something for dinner. Thank you!

Reply

Angela Liddon July 26, 2017 at 8:09 am

I’m glad to hear you enjoyed it, Mari! If you try another recipe of mine soon, I hope it’s an equally big hit.

Reply

Roxanne July 26, 2017 at 12:14 pm
Recipe Rating:

I’ve been making this salad for a few years. i never get tired of it!

Reply

Danae August 22, 2017 at 6:59 pm

This recipe is amazing! Love it on top of sweet potato toast!!!

Reply

Kimberly September 4, 2017 at 4:14 pm

I love this recipe & I cannot wait for lunch tomorrow!!

Reply

whoneedslight September 5, 2017 at 12:50 pm
Recipe Rating:

This is outstanding.

Reply

Vannie October 12, 2017 at 10:47 am

This is amazing ! So fresh and delicious tasting . My kiddos love it .

Reply

JOyce Sharp November 13, 2017 at 6:10 pm
Recipe Rating:

Delicious!

Reply

Angela (Oh She Glows) November 14, 2017 at 8:18 am

Thank you Joyce! Glad to hear you enjoyed it :)

Reply

Vernesa December 2, 2017 at 3:41 pm

Absolutely delicious!!

Reply

Diana December 8, 2017 at 2:24 pm

Please add me to your mailing list. Love your recipes!

Reply

Cindy December 12, 2017 at 12:04 pm
Recipe Rating:

I really enjoyed this recipe. I’ve made it three times. I tweaked it some and used a dill relish vs. dill pickles and green vs. red peppers. The next time I make it I’ll use some red or white onions. Thanks for posting this tasty yet healthy vegan recipe.

Reply

Angela (Oh She Glows) December 12, 2017 at 1:15 pm

Cindy, I love the idea of using a dill relish…fantastic idea. I’ll have to try that. Glad it was a hit!

Reply

Nina December 18, 2017 at 6:16 pm
Recipe Rating:

After being vegetarian for a number of years, one of the things I miss was tuna salad. When I came home this winter for the holidays, my mom kept trying to convince me to eat her tuna salad. To combat the urge, I made her this recipe. It tastes SO good! I omitted the bell peppers just because I didn’t have any. I love having this in a toasted sandwich. Thanks!

Reply

Angela (Oh She Glows) December 18, 2017 at 6:34 pm

Hey Nina, Fantastic news!! Don’t you love when you find something to replace an old fave? I adore this with toasted bread too..it’s just something else!

Reply

pam December 21, 2017 at 12:10 pm
Recipe Rating:

I tried this recipe for the first time and absolutely loved it! I was trying to find something to serve for our holiday guest that are vegan. This recipe certainly worked and everyone loved it. I added 1/4 tsp of cumin and 1 Tsp. of parsley flakes. Did not have red peppers so eliminated that, but added fresh garlic chives and used red onion vs. green onions.

Reply

Angela (Oh She Glows) December 21, 2017 at 3:39 pm

Hey Pam, Oh I love your tweaks! (And now I’m craving this chickpea salad.)

Reply

Angel December 28, 2017 at 11:14 pm

I’m super late I’m sure but I just made this! Amazing 🙃 thanks so much !

Reply

Angela (Oh She Glows) December 31, 2017 at 9:53 am

So happy you made it!

Reply

Chris ward January 9, 2018 at 8:13 pm

This was amazing!! My new fav sandwich!! Thank you!!

Reply

Angela (Oh She Glows) January 10, 2018 at 9:44 am

Wow that’s great news, thanks Chris!

Reply

Ael January 15, 2018 at 4:35 pm
Recipe Rating:

I’ve made this a couple of times now and it’s been great each time. The first time I made it, I thought it tasted almost exactly like potato salad.

Reply

Angela (Oh She Glows) January 15, 2018 at 9:02 pm

Hi Ael, So happy to hear that! We love it too. I’d love to hear what you think if you try my almond version sometime: http://ohsheglows.com/2013/08/15/my-favourite-lunch-of-the-moment-easy-flaked-almond-tuna-salad/

Reply

Yola February 9, 2018 at 11:09 pm

Hello Angela, does this freeze well? I like to make double batches of recipes and then freeze. Thank you and by the way your hummus recipe is the best!

Reply

Angela (Oh She Glows) February 10, 2018 at 8:08 am

Hey Yola, Oh that’s a great question…I actually have never tried freezing it before! Sorry about that. I would suggest freezing just a small portion as a test (just so you don’t ruin a whole batch). I’d love to hear how it goes!

Reply

Diane Ferguson February 13, 2018 at 1:31 pm

Oh. My. Word. This sandwich is my absolute favorite of all time! I’ve had other chick pea salad sandwiches and this one beats them all! I used dijon mustard instead of yellow. I was crazy on love right away but did not expect how much better it was the next day!!!! I’m so glad I made extra! It didn’t make to see another day!

Reply

Angela (Oh She Glows) February 13, 2018 at 2:17 pm

Aww I’m so happy you love it so much Diane! That’s so great to hear. :)

Reply

antonette March 7, 2018 at 7:17 pm

Made this and loved it! Left out the red pepper and garlic but was still great. I have served this over lettuce , as well as, on sprouted toasted bread. Will become a staple.

Reply

antonette March 7, 2018 at 7:20 pm

Added additional whole chickpeas also. Used dijon not yellow mustard

Reply

PAULA March 12, 2018 at 3:40 pm
Recipe Rating:

this is my first experience making this particular recipe. I have been on a pretty ~ close ~ to ~ vegan diet for about 8 months this was/is the easiest, most delicious recipe I’ve tried so far. I used a pastry cutter to mash the chickpeas, because the gaps in my potato masher are way to wide to be effective. The cutter did the job very quickly & left enough decent sized junks to make an interesting texture. I see many yummylunches from this recipe in my future.

Reply

Angela (Oh She Glows) March 13, 2018 at 8:26 am

Hey Paula, Oh I love the idea of using a pastry cutter for the chickpeas….GENIUS!! So happy you loved it. Thank you for your review!

Reply

Minnie March 21, 2018 at 5:02 pm

I just made this! So delicious!
Even my non-vegan husband loved it. Will be making this often.
Thank you for a great recipe!

Reply

Angela (Oh She Glows) March 22, 2018 at 7:37 am

Hey Minnie, Thanks so much for making the chickpea salad! I’m glad it was a big hit :)

Reply

Ryan May 14, 2018 at 9:35 am
Recipe Rating:

I tired this even before I had to cut out dairy and its DELISH! I had not eaten mayo in years so I was a little nervous about how the vegan mayo would taste but it was great. I did add a little more lemon juice and added red pepper to spice it up a bit. Now that I have had to cut out dairy in the life this is a PERFECT salad for summer and to get me over the hump of …”WHAT CAN I EAT that doesn’t have dairy in it” question. THANK YOU SO MUCH!

Reply

Angela (Oh She Glows) May 15, 2018 at 6:47 am

Aww I’m so happy to read your glowing review Ryan :) Thanks so much!

Reply

Claire June 18, 2018 at 7:57 pm
Recipe Rating:

To say this is the most amazing recipe I have ever tried would be an understatement.

Reply

Angela (Oh She Glows) June 19, 2018 at 10:30 am

Aww thank you Claire!

Reply

Dana July 9, 2018 at 6:31 pm

Does this freeze well?

Reply

Angela (Oh She Glows) July 16, 2018 at 8:18 am

Hey Dana, I haven’t tried it before, so I’m not sure. I would suggest freezing a tiny portion and testing it out. I’d love to hear how it goes!

Reply

Isabel R July 20, 2018 at 12:36 pm

Wow, great recipe thanks so
Much for sharing!
Hugs from Mexico

Reply

Laurelann July 25, 2018 at 8:49 am

Anyone know how long this would keep? Made mine and I’m loving it! I think I’m using smaller servings at a time, and I’d hate for it to go to waste, but I’ve got it in an air tight jar.

Reply

Angela (Oh She Glows) July 26, 2018 at 7:37 am

Hey there, It will keep in an airtight container in the fridge for 3-5 days. Hope this helps!

Reply

Amy August 7, 2018 at 11:38 am
Recipe Rating:

I have had the ingredients for this in my pantry for a while, but hesitated. Chicken salad is my favorite. Nothing can replace a good chicken salad. I’m also not a huge fan of chickpeas. They are mealy, so unless they are in hummus, I’m usually not a fan.

O.M.G. I’m converted. This is amazing! I was licking the spoon as I made it. Now I want to try it with all my favorite chicken salad additions: apples and pecans, pineapple and walnuts; grapes. I want to stuff it into tomatoes. This is going into my lunch keeper file. Thank you so much!

Reply

Angela (Oh She Glows) August 9, 2018 at 7:10 am

Thanks Amy, so happy to hear you loved it! I think your additions would be so good.

Reply

Leave a Comment

Previous post:

Next post: