Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Chickpea Salad
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 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!!