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.
Another hit! Made it last week, making it again this week :)
Simple; Delicious; Colorful
A wee too much celery in this recipe for mua but it’s easy to adjust to personal preference. Thanks Angela!
I literally make a double batch of this at least every two weeks, if not every week. I typically eat it in a pumperknickel or sourdough wrap… that is, if I can stop myself from eating it straight from the bowl!
I had everything but the celery, and this turned out so deliciously! I’m always on the lookout for easy recipes and this was quick and tasty.
Could you post more often on facebook please? I would love to see more. Thank you.
I just made this for the first time and it has rocked my world. I’m already obsessed. So healthy, flavorful and full of satisfying crunch! I forgot the lemon and left out the garlic since I only like garlic cooked. It was amazing!! I have your cookbook and have been a fan of your blog for a while. Every single recipe of yours I have tried has been top notch, but this one is my new favorite. Keep doing what you’re doing!
This really deserves more than 5 stars. How about 100?
This recipe is amazingly quick, easy, and tasty. And it keeps really well, so I’m always making it for daytrips/roadtrips. All the non-vegetarians who I’ve shared it with are also fans!
Wow! This one has become a weekly staple for me. I absolutely love it. I usually add a jalapeño pepper for crunchy spice. Great for lunch on the go.
I’ve made your flaked “tuna” salad before and it was very tasty but I wanted something a little closer to real chicken salad (I am newly vegan so there are still times when I crave meat). This recipe is amazing and made me forget about chicken! I made myself a chickpea salad wrap for work today, topped with spinach, cucumber and tomato, and I cannot wait to eat it. I love your website. Thank you!
Hi Hope, the transition to a vegan diet can definitely be challenging! Finding recipes you like helps a lot, and I’m so glad to hear you enjoyed this one. If you give any others a try, I hope you like them just as well! :)
I love this one! So delicious!
This is my go-to lunch recipe! Often I’ll be lazy and omit the celery and red pepper, and it’s still just as delicious!
oh. my. GOODNESS. this is my first recipe that I tried of yours and my mind is blown. WHO KNEW THAT MASHED CHICKPEAS COULD BE THIS AMAZING?! I mean honestly. I was cutting up the dill pickle like… oh my god… what on earth is this woman making me do… but I literally had to force myself to stop picking at it because it was so dang delicious! I like sweet and savory salads, so I did add a little chopped gala apple too, which is great, but definitely not necessary for this recipe to be off the chain. I’m literally going to be stuffing it into any and everyone’s mouth all week. ugh. SO GOOD! I can’t wait to try more of your recipes!!
Haha – I’m so glad you loved the recipe Juliana! I hope enjoy the next one you try just as well. :)
OMG I was wondering what to take for lunch on an all day Easter egg hunt and this will be a perfect sandwich! Thank u for a lovely book I am loving all your recipes!
So happy to hear that, Dana! I hope the Easter egg hunt is a blast.
This was AMAZING!!! I am a new vegan and have been having trouble finding recipes I like. This was soooooo good. Even my meat loving husband liked it. I ran out and got your cookbook after making this. Thank you for your great recipe. I am looking forward to more winners.
That’s awesome, Amber! I’m so so pleased you enjoyed the recipe. I hope you love whatever you decide to try next just as much!
Phenomenal flavours and amazing crunch, love it, I shall be making this often
I’m so happy to hear you enjoyed the salad, Sarah! :)
I just made this for the first time and it was amazing! I use dried dill instead of fresh and it worked well. I was pleasantly surprised at how good this was, and it curbed my craving for an egg or tuna salad sandwich. I put lettuce and tomato on the sandwich as well. Loved it!
I’m glad to hear you enjoyed it, Amanda!
Delicious recipe- this is my favorite of all the chick salads we’ve tried. I love it on toast with avocado and sweet potato fries. Thanks!
Loved this recipe! The dill really added a great flavour. Leaves you feeling full and satisfied but not overfed! Perfect for someone who craves dill pickle chips :)
So happy you like the recipe, Caitlin! :)
I LOVED this recipe! Perfect for a sandwich, I use Ezekiel bread and throw on some arugula. I didn’t have vegan mayo and didn’t have time to make so I substituted tahini. Still delish.
This is delicious! I am an athlete, and somewhat conscious of my macros (particularly protein), so while making this, I did it in “waves.” I portioned out 3/4 cup of the chickpeas, mashed them, added half of the above veggies, mayo, mustard, dill, etc., then did it again with another 3/4 cup chickpeas, adding the other half of the ingredients. This yields ~10g of protein per salad. I had it “open face” style on a single piece of sprouted grain bread, totaling 14g of protein for lunch. This would be great to travel with, too–I always pack a small cooler of snacks when on the road (which I will be this weekend). So happy I found Oh She Glows!
I’m happy you enjoyed the recipe, Colleen! It’s definitely one of my faves :)