Chickpea Salad
Vegan, gluten-free, nut-free, refined sugar-free
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 never write reviews, but I had to take a moment to tell you that this recipe was fantastic. Best chickpea salad recipe I’ve had and love the fact that so many veggies are included. Thanks!
Thanks so much for your feedback Jen! :)
Oh wow, this was so so good. I realized after I started that I didn’t have any green onions or red pepper (how does that happen!), but it was still amazing. Thanks for a great recipe!
Thanks Sheileen! I’m so glad to hear that you still loved it without the onion and pepper. :) I’ve found it to be a pretty versatile recipe!
I love this!!! It is so amazing. I don’t like red bell peppers so I didn’t add it but it was still very enjoyable. The dill pickle added a nice acidic flare along with the lemon juice. Great recipe. I will definitely make it again!
I have made this at least 10 times now and it’s amazing. I follow the recipe pretty much exactly and it turns out perfectly every time.
Mmm this was so good, even got my meat-eater father to go back for seconds and it didn’t even cross his mind it was vegan. Absolutely amazing. Thanks for the recipe, defininetly a keeper
Didn’t add the pickle but enjoyed it all the same – love the vegetables added in, gives a wonderful crunch alongside the softer chickpeas
Hey Cass, so happy you and your father enjoyed it! Thanks for your feedback
I thought the recipe in another app looked familiar. They use the same photo.
Hmmm. They did substitute greek yogurt for mayo….
Hi CJ, Thanks for letting me know! I have reached out to them to inquire.
This was DELICIOUS!! I am new to plant-based eating, and was looking for easy lunch options for work. This recipe is AWESOME!!
Thanks so much Sarah!! I’m so happy you love it as much as we do. I can’t get tired of it!
Hi! Super excited to try this recipe! How long will it last in the fridge? I’m hoping to make it for lunches this week!
Hey Courtney, It should last 3-4 days in an airtight container, maybe 5. Give it a good stir before serving and you may need to add a pinch os salt and pepper or lemon to freshen it up :)
Great! Thank you!
I love this sandwich! It looks so good and super easy to make. I have been looking for a good recipe like this. Cannot wait to try it!
Hello Angela,
I made the decision to switch to a vegan diet for health reasons, and have discovered, at one month in, that I have yet to miss the meat; very excited about that. I bought both of your books and have made the Chickpea Salad and the Creamy Tomato Basil Pasta; both meals were absolutely delicious, and my meat-eating husband loved the pasta dish.
No question, but I do have a recommendation for when you go to print with your third cookbook :) – would you and your publisher consider including nutritional information? In addition to expanding my collection of vegan recipes, I am also counting calories, and having the nutritional information at-hand would be so helpful.
Thanks for sharing your journey and cooking chops with the rest of us! Delicious!
Hi Catherine, aww thank you so much for following along and for supporting my cookbooks! I’m so glad you are enjoying the plant-based recipes so far!! Thanks for the suggestion about nutritional info too. I don’t have it for my first book, but there is nutritional info for book #3 (every day) — In the intro chapters there is a link to the nutritional info (I’m sorry I don’t have it on hand but it’s under the “Nutritional info” section in the intro! And all the info is provided for book #2 at that link. I also plan on providing it for my 3rd book too!
Ah, sorry I missed that link. Thanks for bringing to my attention, as I really appreciate having the nutritional info available.
I’m going to bake one of your desserts tomorrow … the Chocolate-Almond Brownies or the Crispy Almond Butter Chocolate Chip Cookies. Looking forward to a sweet treat.
Thanks again for presenting such delicious, easy to make, family-friendly recipes!
Love this!! So easy to pack for a healthy work lunch!! I added 1/2 tsp of Turmeric. This is now one of my favorite recipes. Thanks for sharing!
This recipe has quickly become my favourite lunch to pack for work. It stores well in the fridge and I find it very filling and satisfying for a work day. My boyfriend even prefers this over a deli meat sandwich. Thank you so much for another amazing recipe!
This has been a favorite of my husband and mine for years. It is a wonderful replacement for tuna or chicken salad, and personally, I like it better. Non Vegan friends love this and request it. Love the crunch the veggies bring. I made it just as is and love it… Thank you Angela!!! You are awesome!……and if you don’t have fresh dill you can use dill spice.
I make this recipe at BBQs, for side dishes, for pre-made meals for the workweek. I make this dish for myself since I am vegan but this a perfect dish for meat-eaters that don’t know how awesome it is to be vegan. Highly recommend this recipe.
I made this, I’m not vegan so I didn’t make the vegan version, but it was SO good. I didn’t know what to expect, it’s like potato salad but healthier and more filling! I’m def making this more often!
This is amazing! I just made it using homemade cashew mayo. It is so good right out of the bowl and I can’t wait to see what it tastes like after the flavors settle in the fridge. It’s like crack! I think I will always have a bowl of this in my fridge ready to go. Who needs tuna salad, macaroni salad or potato salad when you can have this healthy salad? I just left out the salt and garlic and it’s perfect. Thank you!
This is so good, especially after it sits overnight and the flavors have a little time to meld. Its absolute perfection on some toasted whole grain bread (DAVE’S!) with sprouts. I am not a vegetarian, but do try to eat plant based meals as much as possible, and recipes like this make it so easy– I actually think I prefer this salad to those made with chicken or tuna. Everyone who sees me eating this at work asks for the recipe, without even tasting it. It looks that delicious. Thanks for another great recipe!
This is the best chickpea salad recipe that I have found. I think the addition of the dill pickle is the key ingredient, at least for me.
Soo good! I prefer it over chicken or egg salad!
I’ve made this recipe countless times and it’s a staple in the household. It’s been one of my go-to’s since going vegan about a year ago. I always have it on hand for sandwiches, wraps, on crackers, etc. It tastes amazing and very easy to make. Thank you!