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.
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.
Tried this as a taco filling with sliced avocado. So delicious!
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!
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.
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!
Amazing!!! This recipe gets a lot of use. Makes a great lunch.
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!!
That sounds amazing!!! Can’t wait to try this. Sounds a bit like a Waldorf salad?
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.
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!!
Just made this and devoured it on some lettuce leaves-as-bread! Sooooo good!! Added some old bay seasoning for a more seafoody taste!
Angela, When your recipe calls for “yellow mustard” are you referring to a spice or actual mustard in a jar?
Hi Karen, I’m referring to the actual mustard in a jar. :) Sorry for any confusion!
WOW!! Absolutely delicious! Thank you, I have a new favorite. :)