Chickpea Salad
Vegan, gluten-free, nut-free, refined sugar-free
Yield
3 servings
Prep time
Cook time
0 minutes
Total time
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.
Ingredients
- 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup finely chopped dill pickle
- 1/4 cup finely chopped red bell pepper
- 3 tablespoons (45 mL) store-bought or homemade vegan mayonnaise
- 1 garlic clove, minced
- 1 1/2 teaspoons (7.5 mL) yellow mustard
- 2 teaspoons minced fresh dill (optional)
- 1 1/2 to 3 teaspoons (7.5 to 15 mL) fresh lemon juice, to taste
- 1/4 teaspoon fine sea salt, or to taste
- Freshly ground black pepper
Directions
- In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
- Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
- Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
- Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!
Tip:
- If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise. Vegenaise makes a great soy-free version.
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!
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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Chick pea salad…
Quelle belle surprise!!
Proud of presenting these sandwiches to a gathering !!
Brigitte Estelle
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!
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!
love those modifications!
Just made tonight, and only had dijon – turned out amazing! thank you for sharing!
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!
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!
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.
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!
Just made it. Great recipe!
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.
Delicious! Made two batches- one with celery, and one without. Both were so satisfying. Thank you!
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.
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!
That is such a cute name!!
We loved it! The supermarket dill wasn’t looking too hot so we skipped that ingredient. It was still delicious.
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.
What a delicious recipe! Loved the flavors & how filling it was! Thank you!
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!
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!
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!
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.
This is a great substitute for potato salad too! Thanks for sharing it…it will be my lunch today!
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 :)
I think it is better with cannelini beans!
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!
Delicious & easy to travel with! A perfect recipe to trick the meat eaters of the family ;)
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.
Has anyone tried using avocado instead of the vegan mayo? Just wondering if it would taste as good. Appreciate your thoughts. Thanks
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.
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.
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!
I started the vegan 7 day challenge this week and made this sandwich for lunch so tasty!! Thanks
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!
Delicious, I doubled the recipe to take to a family picnic. I hope I have leftovers!
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!
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.
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! :-)
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!
One of the best and easiest lunches EVER! Thank you so much for this awesome recipe! :)
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.
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.
I use celery & garlic in place of onions—it’s a great substitute!! Been allergic to any and all onions fresh or dried or cooked for many many years! I don’t miss them anymore since the celery and garlic combo!!
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!
Hi Charlotte,
I have a vegan Mayo in my first cookbook.
Thanks,
Angela
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 :)
I make it Waldorf style with celery, apple and walnuts.
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!
loved it and super easy!
So good! I was surprised how filling this was. Thanks so much. Perfect lunch.
Love this!! It’s the perfect lunch on lettuce. Love it on the go! Thanks Angela! <3
Just tried this today. Didn’t have any dill so I did without but no complaints here!! Loved it!! So good!!!
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?
This was the best sandwich EVER!! Thanks for the recipe!
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.