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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.
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I really enjoyed this recipe. I’ve made it three times. I tweaked it some and used a dill relish vs. dill pickles and green vs. red peppers. The next time I make it I’ll use some red or white onions. Thanks for posting this tasty yet healthy vegan recipe.
Cindy, I love the idea of using a dill relish…fantastic idea. I’ll have to try that. Glad it was a hit!
After being vegetarian for a number of years, one of the things I miss was tuna salad. When I came home this winter for the holidays, my mom kept trying to convince me to eat her tuna salad. To combat the urge, I made her this recipe. It tastes SO good! I omitted the bell peppers just because I didn’t have any. I love having this in a toasted sandwich. Thanks!
Hey Nina, Fantastic news!! Don’t you love when you find something to replace an old fave? I adore this with toasted bread too..it’s just something else!
I tried this recipe for the first time and absolutely loved it! I was trying to find something to serve for our holiday guest that are vegan. This recipe certainly worked and everyone loved it. I added 1/4 tsp of cumin and 1 Tsp. of parsley flakes. Did not have red peppers so eliminated that, but added fresh garlic chives and used red onion vs. green onions.
Hey Pam, Oh I love your tweaks! (And now I’m craving this chickpea salad.)
I’m super late I’m sure but I just made this! Amazing ? thanks so much !
So happy you made it!
This was amazing!! My new fav sandwich!! Thank you!!
Wow that’s great news, thanks Chris!
I’ve made this a couple of times now and it’s been great each time. The first time I made it, I thought it tasted almost exactly like potato salad.
Hi Ael, So happy to hear that! We love it too. I’d love to hear what you think if you try my almond version sometime: http://ohsheglows.com/2013/08/15/my-favourite-lunch-of-the-moment-easy-flaked-almond-tuna-salad/
Hello Angela, does this freeze well? I like to make double batches of recipes and then freeze. Thank you and by the way your hummus recipe is the best!
Hey Yola, Oh that’s a great question…I actually have never tried freezing it before! Sorry about that. I would suggest freezing just a small portion as a test (just so you don’t ruin a whole batch). I’d love to hear how it goes!
Oh. My. Word. This sandwich is my absolute favorite of all time! I’ve had other chick pea salad sandwiches and this one beats them all! I used dijon mustard instead of yellow. I was crazy on love right away but did not expect how much better it was the next day!!!! I’m so glad I made extra! It didn’t make to see another day!
Aww I’m so happy you love it so much Diane! That’s so great to hear. :)
Made this and loved it! Left out the red pepper and garlic but was still great. I have served this over lettuce , as well as, on sprouted toasted bread. Will become a staple.
Added additional whole chickpeas also. Used dijon not yellow mustard
this is my first experience making this particular recipe. I have been on a pretty ~ close ~ to ~ vegan diet for about 8 months this was/is the easiest, most delicious recipe I’ve tried so far. I used a pastry cutter to mash the chickpeas, because the gaps in my potato masher are way to wide to be effective. The cutter did the job very quickly & left enough decent sized junks to make an interesting texture. I see many yummylunches from this recipe in my future.
Hey Paula, Oh I love the idea of using a pastry cutter for the chickpeas….GENIUS!! So happy you loved it. Thank you for your review!
I just made this! So delicious!
Even my non-vegan husband loved it. Will be making this often.
Thank you for a great recipe!
Hey Minnie, Thanks so much for making the chickpea salad! I’m glad it was a big hit :)
I tired this even before I had to cut out dairy and its DELISH! I had not eaten mayo in years so I was a little nervous about how the vegan mayo would taste but it was great. I did add a little more lemon juice and added red pepper to spice it up a bit. Now that I have had to cut out dairy in the life this is a PERFECT salad for summer and to get me over the hump of …”WHAT CAN I EAT that doesn’t have dairy in it” question. THANK YOU SO MUCH!
Aww I’m so happy to read your glowing review Ryan :) Thanks so much!
To say this is the most amazing recipe I have ever tried would be an understatement.
Aww thank you Claire!
Does this freeze well?
Hey Dana, I haven’t tried it before, so I’m not sure. I would suggest freezing a tiny portion and testing it out. I’d love to hear how it goes!
Wow, great recipe thanks so
Much for sharing!
Hugs from Mexico
Anyone know how long this would keep? Made mine and I’m loving it! I think I’m using smaller servings at a time, and I’d hate for it to go to waste, but I’ve got it in an air tight jar.
Hey there, It will keep in an airtight container in the fridge for 3-5 days. Hope this helps!
I have had the ingredients for this in my pantry for a while, but hesitated. Chicken salad is my favorite. Nothing can replace a good chicken salad. I’m also not a huge fan of chickpeas. They are mealy, so unless they are in hummus, I’m usually not a fan.
O.M.G. I’m converted. This is amazing! I was licking the spoon as I made it. Now I want to try it with all my favorite chicken salad additions: apples and pecans, pineapple and walnuts; grapes. I want to stuff it into tomatoes. This is going into my lunch keeper file. Thank you so much!
Thanks Amy, so happy to hear you loved it! I think your additions would be so good.
Made this for lunch for my non-vegan friends using homemade mayo, they loved it! Thanks!
So glad to hear that Isabelle! Thanks for your review.
So good! I was pushed for time so used regular mayo (I’m not vegan, but I’m sure the vegan mayo is good too) I could have eaten it all in one sitting
So glad you love the chickpea salad! It’s such an energizing recipe.