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.
OMG!! I’m trying to talk myself out of eating the other half of this salad but even if I lose my willpower and go for it….it’s so healthy and good that it’s a win no matter what. Reminded me of an egg salad so I see this appealing to most taste people. I’m planning snacks for a camping trip with a large group of people and trying to have some healthier choices as usually everyone is sharing snacks and appetizers that taste wonderful but often full of carbs and empty calories. So much temptation that it’s hard to say no (maybe it’s just me lol). I can’t wait to whip this up and serve with some veggie sticks and crostini bread. Once again Angela, your recipes always amaze me. We are a house full of meat eaters but thanks to you, we are making room for other protein choices and increasing our vegetable intake.On a side note I just picked up some brown rice syrup so I make the glow bars to bring also.
I’m so glad you enjoyed the chickpea salad, Tammy! I hope you have a great time on the camping trip (and that you enjoy those glo bars, too!).
This recipe is SO good! I’ve been a vegetarian for a while; trying to ease my way into veganism. Chicken salad is definitely something I used to love- and I’m so happy to have this alternative! It tastes even better than chicken salad in my opinion. :) thanks Angela for making recipes like this to make it fun to explore vegan cooking.
I just made this last night and is SOOOOOOO good. I will definitely be making it regularly. Thank you!
I am heading on a Long road trip this week and plan to make a batch of this to put in my ice chest. Sounds like the perfect picnic stop food for me! So excited to have found this recipe. Thank you.
Hope you enjoy it, Ruth!
I had this yesterday and I looooved it. My daughter wants it now like every day ;) I put in a little cilantro, that gave it that hint of arabic taste. But yumm yumm yumm ;)))
Oh, I bet the cilantro added a great twist!
Thank you I have your cookbook and I pre order your new cookbook from Amazon. Thank you
Thanks for your support, Carmella!
Thank you for sharing this recipe!
I’ve tried it with one can of chickpeas. I used more lemon juice and a bit more mayo.
It was very good!
This is my first Oh She Glows recipe… really easy and delicious. I can’t wait to make the next recipe… Thank you!
Glad you enjoyed it, Sarah! Do you know what you’ll try next? Whatever it is, I hope you enjoy it!
I’ve been a vegan for 5 years and have owned OSG for awhile. I’ve previously stumbled upon this recipe, but never made it until now. I found myself with extra chickpeas and decided to use to make this sandwich. AMAZING! It will definitely become a staple in my home. Easy, tasty and as many reviewers have noted, very conducive to substitutions. I followed the recipe to a T but for the addition of pickled turnips which added a nice additional crunch. I made it in advance and refrigerated it to allow the flavors to meld. I love it so much I immediately began soaking another 2 c of dried chickpeas for tomorrows lunch!
So glad it was such a hit, Charlene! We love it around here, too. Those pickled turnips sound like a great twist!
What can I substitute the mayo with if I don’t have it? Thanks, Kristina
Hi Kristina, I haven’t tried anything myself, but I would suggest unsweetened yogurt. There’s also a super easy recipe for homemade vegan mayo (using chickpea brine) on the blog!
Hey Kristina, just thought I’d let you know that I make mine with Greek yogurt and it’s delicious. The yogurt is a bit tangier than the mayo, so you may want to adjust how much lemon juice you use
Hi Kristina, just thought I’d let you know that I make mine with Greek yogurt and it’s delicious. It’s a bit tangier than the mayo, so you might want to adjust the amount of lemon juice you use. I personally don’t, I use the full amount, but i like a distinct tang. Just taste as you go – good luck!
This recipe is an absolute knock-out! Even the people in my family who think veganism is crazy, DEVOURED it…I didn’t have the heart to ruin the moment :) I highly recommend this recipe to anyone!
I have this weekly for lunch as I always have these ingredients on hand. Living in hot humid Queensland Australia, it’s great lunch food as it’s always crisp and refreshing. I always look forward to this for lunch!
Excellent!
Delicious! I didn’t have green onion or dill but it still turned out great and made a delicious sandwich on toast and a bed of spinach. (I used less lemon han recommended because It was so yummy when I tasted it before adding lemon)
I LOOOOOOOOOVE this recipe but have been making it pretty consistently over the past two months….do you think it would be weird to sub in black beans instead of the chickpeas? I mostly see black beans used in mexican recipes and nothing that is similar to the “creamy” recipe like this. I guess it won’t hurt to try it lol.
Hey Kelly, Oh that’s a fun idea! I haven’t tried that before, but now I’m trying to picture the flavours in my head, lol. Please report back if you try it out! You might even be able to add some spices like cumin, chill powder, etc.
I used dried dill (all I had on hand) and roasted red peppers in a jar, omitted the garlic, and it was still delish! Perfect for weekday work lunch. I will definitely be making this again and I can tell it’s going to be on high rotation in my kitchen. Thanks for another great recipe : )
I made this today and it was SO delicious! My kids loved it too! So nice to have an easy, vegan lunch idea that the kids can bring to school too!
I’m glad the recipes a hit for all, Sharon! I love it for how easy and versatile it is. :)
LOVE this chickpea salad! So tasty and reminds me of the tuna sandwiches that I miss so much. My 2 year old thinks it’s pretty amazing too, which is always a bonus :)
I’m happy it’s a hit with both you and the little one, Leah!
Excellent!
My meat eating family members enjoy this recipie, and this is my boyfriend’s favorite recipie I put together! Thank you Angela!
Thanks for the lovely comment, Nancy! So happy to hear it’s a winner.