This Vegan Chickpea Salad recipe is quick and easy and makes the perfect lunch or snack. Load it up between 2 slices of bread, on a cracker, or over lettuce as a salad. It’s always a huge hit!
Ready in 10 Minutes!
Before I embraced a plant based diet, I made an awesome chicken salad. I made it for several parties and it was always a huge hit. It never failed that at least a few people would ask me for the recipe each time.
I have missed the flavors of this delicious salad and I wanted to recreate it with healthy plant based ingredients. And, I have to say, this Vegan Chickpea Salad recipe turned out great!
My girls and I enjoyed it for lunch the other day. Unfortunately, for the rest of the family, there were no leftovers. The good news, however, is that it takes only 10 minutes to make, so we can have another batch ready to go in no-time!
Texture Explosion
My favorite way to enjoy this vegan chickpea salad is on a cracker. I can make a lunch out of it that way, but it makes a great snack, too.
I love the texture of the crispy cracker, the crunchy celery, the creamy chickpeas, and the fresh juicy grapes together. Such a burst of flavor!
Of course, it’s great as as sandwich, too! Lightly toast your favorite bread, lay down leaves of lettuce and load up the chickpea salad. So delicious!
Party Fave
I now make this vegan chickpea salad recipe for parties all the time and everyone loves it, asking for the recipe just like they did with my traditional chicken salad years ago.
You can easily double or triple this recipe and it will keep in the fridge for several days.
It’s perfect for taking on picnics or to potlucks – since it’s dairy free you don’t have to worry about it going bad while it sits out.
Vegan Chickpea Salad Recipe
If you love this Vegan Chickpea Salad recipe, please leave me a comment below with your feedback and don’t forget to give the recipe a star rating too! You can find me on social media as well. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 15 oz can chickpeas (garbanzo beans) (drained and rinsed)
- 1 stalk celery (diced)
- 2 green onions (chopped)
- 1/2 cup grapes (sliced)
- 2 tbsp vegan mayo (Vegenaise or Just Mayo are good ones)
- 1 tbsp Dijon mustard
- 1/2 tsp dried dill
- 1/2 tsp poultry seasoning
- Dash of salt/pepper to taste
- In a medium bowl, slightly mash the chickpeas with a potato masher or fork.
- Add the remaining ingredients and mix well.
- Refrigerate until ready to serve.
~Enjoy this salad on it's own, with crackers, stuffed in a pita, between two slices of bread with a thick slice of tomato and avocado or atop a green salad.
More Quick & Easy Vegan Recipes to Love:
Veggie Wrap w/ Apples & Spicy Hummus
Smoky Cilantro Lime Mexican Bean Dip
Amy Adamson says
I’m new to WFPB eating and this was great! This really tasted yummy and was reminiscent of a chicken salad. Thanks for the recipe. I’ll be trying more of your recipes this week!
Jenn S. says
That’s wonderful, Amy. I’m so glad you loved it. I hope you find some more recipes here to love. Please let me know what else you try. Have a great weekend!
Melody says
Just made for our outdoor movie night! So excited for non vegans to try. I did find the dressing not enough to keep beans together. Should I just add a tad more mayo? Thanks.
Jenn S. says
Hi, Melody. Just smash the chickpeas up more…that will bind it all together. Hope everyone loves it!
Ecfinn says
This turned out well. I added a smidge more mayo, skipped the grapes, and used red onion instead of green onion and it was lovely. Next time, I might add more celery. My husband wants to try it with gardein instead of chickpeas…guess he’s not that into chickpeas. I made this for tea sandwiches to eat during the Royal Wedding. Thanks for the recipe.
Jenn S. says
Oh, I love that you made this for the Royal Wedding!! Red onion sounds like a great addition. Glad you were able to make it your own. Thanks for the great feedback!
Lisa says
Absolutely delicious! We’re kind of in the ‘veganish’ phase right now, and this chickenless chicken salad is a perfect lunchtime solution – it’s definitely going into the rotation 🙂
Jenn S. says
Oh, that makes me so happy, Lisa. Thank you!
Lynne says
I made this last night. Had a great sandwich and then grabbed the mixing spoon and ate all the rest! Wow! I have made a variety of chickpea sandwich fillings, but this is the best!! I love the seasonings.
Jenn S. says
HaHa, I usually do the same thing! I love using it as a “dip” for crackers. So good! Thank you, Lynne!
Libby Bell says
Oh my goodness, this salad is GOOD! I make it at least once a week! I love it on top of greens, in a pita, in a wrap, or just by itself! This has become one of my go to lunches and it takes no time at all to put together!
Thank you so much for such a great recipe!
Jenn S. says
Yay! Thank you so much, Libby! I’m so happy to hear you love it. It’s a staple around here too. Can’t beat how easy it is to throw together. Thank you for sharing your feedback with me!
karen bedard says
I found it tasted like egg salad sandwiches….loved it! I was leary at first since i don’t like fruit in salads but this was amazing and loved the grapes in it. This recipe is a keeper:)
Jenn S. says
Yay! Thank you so much, Karen! I’m so happy you loved it. I definitely think the grapes are key!
Bridget says
I never leave comments on anything but I just have to say that this recipe is amazing! Before I became vegan, I loved chicken salad and this recipe totally satisfies that craving. Every single person who I have had try this has loved it. When my mom was going through chemo, I made this for her and it was one of the few things she enjoyed eating. Even my newly vegan, extemely picky boyfriend likes this. It makes a perfect sandwich but is great just by itself too. I usually double or triple the recipe and it feeds us all week.
Jenn S. says
Thank you so much, Bridget! That makes me so happy! My favorite way to eat it is with whole wheat crackers. If you were ever a fan of egg salad sandwiches (or even if you weren’t – I never liked them), check out my Curried Tofu Salad that I just posted a few days ago. It’s a close race to being my favorite with this chickpea salad! Thanks again for stopping by and leaving your feedback. I greatly appreciate it! Have a great week.
Rachel says
Hi this sad is so so good! I was wondering if you had the caloric content of it? I could of course figure it out myself lol. Just didn’t know if you had it. Thanks again!
Jenn S. says
Hi, Rachel! So glad you love it! I’m am currently working my way through all of the recipes and adding nutrition info. I will try to get to this one tonight! Thanks!
Jenn S. says
I just updated this recipe with the nutrition facts. Please keep in mind all nutrition info should be considered estimates. Online calculators aren’t perfect and nutrition data can change based on brand or even size of the produce used. Thanks.
Molly Nicoletta says
Save the Chickpea liquid from the can! It can be used in baking like a raw egg whites. The auquafaba can be used for baking, whipped to make meringue, marshmallows…tons of uses! Check out Vegetarian Journal Vol.36, Issue Two 2017. 🙂
Jenn S. says
Yes, for sure. I use aquafaba in a lot of my baking recipes – it’s my preferred egg replacer. Glad you liked the Chickpea Salad! Thank you!
Molly Nicoletta says
Yes, I do! Your Chickpea Salad is a favorite!
Jenn S. says
Awesome to hear! Thank you!
Valerie Liland says
Have made this several times and it is always a huge hit (even with my non-vegan extended family). I switch out the grapes for dried cranberries and take it on all kinds of outdoor adventures and stuff it into a pita on site with some spinach (the cranberries have a longer “staying” power when refrigeration is sketchy while hiking or snowshoeing). Thanks for the fantastic recipe, it will be one of my (and my vegan husband’s) favourites for years to come!!
Jenn S. says
Oh, that is so great to hear, Valerie! Thank you so much for stopping by to let me know. I LOVE the idea of dried cranberries instead of grapes! Perfect picnic food!!
Ceara @ Ceara's Kitchen says
Absolutely delish – this recipe is a keeper Jenn!! So versatile as a lunch, dinner or snack recipe!! 🙂
Jenn S. says
I love it with whole wheat crackers (like Triscuits)! So good! Thanks, Ceara!
Beth Hornback | Eat Within Your Means says
I love the idea of adding the poultry seasoning! Trying this one for sure. 🙂
Jenn S. says
Thanks, Becky! I was really trying to recreate my chicken salad pretty much exactly (minus the chicken obviously) and poultry seasoning really helped bring it all together!
The vegan 8 says
I love how simple this is! The flavors sound perfect and it love chickpeas with rich flavors dressed with them! I used to love chicken salad too, so this is just perfect.
Jenn S. says
And this is WAY easier than chicken salad! Thanks, Brandi!
Trinity Bourne says
This is such a gorgeous recipe. Looks super easy too!
Jenn S. says
Yes, super easy and super quick! Thanks, Trinity!
Becky says
This looks great! Love the addition of grapes.
Jenn S. says
The grapes are my favorite part, Becky!! Thanks!!
Nydia says
What other beans would you recommend if chickpeas can’t be used?
Jenn S. says
You could try white beans, but they are much softer…it definitely would be a different texture/flavor. Crumbled tofu would also work, but again different texture/flavor. Chickpeas are pretty unique. Let me know if you do try it with something else! Thanks for stopping by, Nydia!
Stacy says
Can this be frozen?
Jenn S. says
Hi, Stacy. I haven’t tried freezing it. I suspect it might get pretty mushy when defrosted. If you try it, let me know.
Sheri A says
Your recipe is the bomb! I loved it! Best chickpea salad I have ever tasted! Thank you!
Jenn S. says
Yay! I’m so glad you enjoyed it! It is in heavy rotation around here…so simple, yet tasty. Thank you so much for letting me know!
Audrey @ Unconventional Baker says
I was curious to see what makes this taste like chicken — so interesting what spices and texture can do! 🙂 Great recipe — always love coming across filling salads.
Jenn S. says
I know, right!?! Thanks, Audrey!
Tammy H says
I made this for my daughters (1 vegan, 1 vegetarian) and they absolutely loved it. So did their mom (who is not a vegan or vegetarian). Although I had grapes I chose to use chopped cucumber instead. My vegan daughter, who worked at a well known vegan restaurant in Los Angeles and has eaten at 100’s of vegan restaurants all over the world, said this is the best vegan chicken salad she has ever had. Thank you for sharing this amazingly delicious recipe.
Jenn S. says
What a wonderful compliment! Thank you so much, Tammy! Cucumbers sound great too. They would give that same juicy pop as the grapes. And how cool that your daughter has frequented so many vegan restaurants! Unfortunately, there aren’t too many where I live. She is very lucky! Thanks again for stopping by to let me know how this turned out for you! I really appreciate it! (I made it for my brother and his family yesterday, too!)
Lauren says
If you keep this in a bowl or sealed will it stay fresh throughout the week
Jenn S. says
I probably wouldn’t keep it more than a couple days. The grapes might get soft and mushy. It’s so good though, I challenge you to not eat it all within 2 days! 🙂
gfguidetosrvur20s says
Just made this and ate it with a salad. It tasted so much like chicken salad which I have been missing since I have stopped eating meat. I will be making this again. Thank you so much Jen for sharing your recipe!
Jenn S. says
Great! So happy to hear you loved it! It’s definitely one of my faves.