Easy Chickpea Salad!
It’s Easy, High-Protein, and Delicious!
If you’re looking for a simple, nutritious, and incredibly tasty plant-based recipe, you’re in the right place! This vegan chickpea salad is a fantastic alternative to traditional chicken salad—it’s creamy, full of flavor, and packed with protein. Even your omnivore friends or family will love it! Plus, it’s perfect for meal prep, quick lunches, or even as a party dip!
🌱 Why You’ll Love This Chickpea Salad Recipe
✅ Quick & Easy – Ready in just 10 minutes! ✅ High in Protein – Chickpeas pack a powerful plant-based protein punch. ✅ Meal-Prep Friendly – Stays fresh for days in the fridge, and it is super easy to double the batch. ✅ Dairy-Free & Vegan – A healthier alternative to chicken salad. ✅ Customizable – Add your favorite mix-ins for extra crunch or flavor. A tablespoon of finely diced red pepper would add color and extra crunch.
🛒 Ingredients You’ll Need
- 2 cans of chickpeas (drained and rinsed)
- 1/2 cup vegan mayo (adjust to taste)
- 1 cup finely diced celery (for that perfect crunch!)
- 1/4 cup diced white onion (optional but adds flavor!)
- 1/4 cup dill pickle relish (or chopped pickles)
- 1/2 tbsp dried dill (adds a fresh, herby taste)
- 1/2 tsp Himalayan salt (or to taste)
- A dash of black pepper
- Optional: A sprinkle of cayenne for heat & hemp seeds for added nutrition. It is also a perfect base for fresh sprouts!
This will make approximately 6-8 sandwiches with about 1/2 cup salad for each. Since there are many ways to enjoy it, the quantity will vary depending on how you are serving it. The batch that I made using the above ingredients came to 4 cups. This could vary as well if you added additional celery or peppers, avocado, etc.
How to Make Vegan Chickpea Salad
1️⃣ Mash the Chickpeas: In a large bowl, use a potato masher (or food processor) to mash the chickpeas until they have a slightly chunky texture.
2️⃣ Add the Dressing: Stir in the vegan mayo until evenly combined. You can adjust the amount based on how creamy you like it!
3️⃣ Mix in the Veggies & Seasonings: Add the diced celery, onion, dill pickle relish, dried dill, salt, and pepper. Mix well to distribute the flavors evenly.
4️⃣ Taste & Adjust: Give it a taste and adjust the seasoning as needed. If you like a bit of heat, sprinkle in some cayenne pepper (or add it at the end)!
There are countless ways to enjoy this delicious chickpea salad!
🍞 This makes an incredible sandwich when layered on hearty sourdough with fresh spinach (or any greens), juicy tomatoes, and creamy avocado—pure deliciousness
🌯 Serve in a wrap and load it up with as many nutritious toppings as you can fit
🥐 Serve it with crackers or toast for a quick snack. Or try spreading it on top of avocado toast or having it on a croissant
🥗 Add it to a nice big bowl of green salad for a protein-packed meal
🥕 🥦 Use it as a dip for veggies at your next gathering! (It would need to be blended well for this idea)
Storage Tips
✔ Store in an airtight container in the fridge for up to 2-3 days. ✔ Stir well before serving as flavors will continue to blend over time. ✔ This salad doesn’t freeze well due to the mayo, so enjoy it fresh!
Pro Tips & Substitutions
- Prefer a different texture? Blend the chickpeas smoother or leave them chunkier based on preference.
- No vegan mayo? Try mashed avocado or plain hummus as a substitute! (While I have enjoyed it with avocado, I haven’t tried it with the hummus, so let me know if you do! I think the hummus would work great to blend in, if it didn’t have a strong flavor.)
- Want extra protein? Add hemp seeds, or Chia seeds
- Love spice? Add diced jalapeños or extra cayenne.
🔥 Try It & Let Me Know!
I’d love to hear if you made this chickpea salad! Leave a comment below and let me know how you liked it. If you snapped a pic, tag me on social media so I can see your delicious creation!
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Easy Chickpea Salad
Love a creamy, satisfying sandwich filling but want a healthier, plant-based option? This vegan chickpea salad is the perfect high-protein, easy meal for lunch or meal prep! It’s like vegan chicken salad, packed with crunchy celery, dill pickles, and creamy vegan mayo—flavorful, nutritious, and so easy to make.
Ingredients
- 2 cans of chickpeas (drained and rinsed)
- 1/2 cup vegan mayo (adjust to taste)
- 1 cup finely diced celery (for that perfect crunch!)
- 1/4 cup diced white onion (optional but adds flavor!)
- 1/4 cup dill pickle relish (or chopped pickles)
- 1/2 tbsp dried dill (adds a fresh, herby taste)
- 1/2 tsp Himalayan salt (or to taste)
- A dash of black pepper
- Optional: A sprinkle of cayenne for heat & hemp seeds for added nutrition. It is also a perfect base for fresh sprouts!
Instructions
- Mash the Chickpeas: In a large bowl, use a potato masher (or food processor) to mash the chickpeas until they have a slightly chunky texture.
- Add the Dressing: Stir in the vegan mayo until evenly combined. You can adjust the amount based on how creamy you like it!
- Mix in the Veggies & Seasonings: Add the diced celery, onion, dill pickle relish, dried dill, salt, and pepper. Mix well to distribute the flavors evenly.
- Taste & Adjust: Give it a taste and adjust the seasoning as needed. If you like a bit of heat, sprinkle in some cayenne pepper (or add it at the end)!
Notes
Store in an airtight container in the fridge for up to 2-3 days.
Stir well before serving as flavors will continue to blend over time.
This salad doesn’t freeze well due to the mayo, so enjoy it fresh!
Nutrition Information:
Yield: 6 Serving Size: 2/3 cupAmount Per Serving: Calories: 275
