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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
Nancy says
07/25/2019 at 12:11 amWhat is poultry seasoning?
Jenn Sebestyen says
07/25/2019 at 8:35 amMost poultry seasonings will at least have some combination of sage, marjoram, thyme, rosemary, and pepper. You can use a sprinkle of each or some of those instead if that’s what you have. Just taste and adjust as you go. Enjoy!
Angela says
03/16/2019 at 7:05 pmThis was really good. I garnished with spicy salad sprouts that I sprouted from a workshop last weekend and put mixed greens on the bread.
I wish I had some dried cranberrIes to add.
Jenn S. says
03/16/2019 at 7:44 pmSo glad you liked it, Angela! Those spicy salad sprouts sound great!
Aileen Grossberg says
11/06/2018 at 10:31 pmThis is spectacular. Made enough for about 50 (yes, 50) people for a luncheon and got raves even from people who don’t eat vegetarian/ vegan food. Got many requests for the recipe. I basically made the recipe as written but because of the amount adjusted the seasoning. Next time I may add some chopped olives and cucumber instead of the grapes. The celery gave it a nice crunch and the chicken salad feel.
Jenn S. says
11/07/2018 at 9:31 amOh, this is so awesome, Aileen! I’m so happy everyone loved it! I love the idea of adding some cucumber. I’m not much of an olive fan, but my son would definitely love that suggestion too! Thank you so much for your feedback!
Amy Adamson says
10/06/2018 at 2:20 pmI’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
10/06/2018 at 6:13 pmThat’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
08/09/2018 at 1:38 pmJust 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
08/11/2018 at 1:52 pmHi, Melody. Just smash the chickpeas up more…that will bind it all together. Hope everyone loves it!
Ecfinn says
05/21/2018 at 11:12 amThis 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
05/21/2018 at 11:21 amOh, 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
01/26/2018 at 11:43 amAbsolutely 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
01/26/2018 at 12:07 pmOh, that makes me so happy, Lisa. Thank you!
Lynne says
01/16/2018 at 4:21 pmI 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
01/16/2018 at 4:31 pmHaHa, I usually do the same thing! I love using it as a “dip” for crackers. So good! Thank you, Lynne!
Libby Bell says
09/24/2017 at 6:48 amOh 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
09/24/2017 at 12:07 pmYay! 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
09/17/2017 at 7:05 pmI 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
09/17/2017 at 8:02 pmYay! Thank you so much, Karen! I’m so happy you loved it. I definitely think the grapes are key!
Bridget says
09/12/2017 at 1:42 pmI 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
09/12/2017 at 2:02 pmThank 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
04/27/2017 at 1:37 pmHi 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
04/27/2017 at 4:26 pmHi, 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
04/27/2017 at 9:20 pmI 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
04/26/2017 at 10:15 pmSave 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
04/27/2017 at 6:58 amYes, 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
04/27/2017 at 8:47 amYes, I do! Your Chickpea Salad is a favorite!
Jenn S. says
04/27/2017 at 11:24 amAwesome to hear! Thank you!
Valerie Liland says
03/14/2016 at 6:55 pmHave 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
03/14/2016 at 7:05 pmOh, 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
12/16/2015 at 10:29 pmAbsolutely delish – this recipe is a keeper Jenn!! So versatile as a lunch, dinner or snack recipe!! 🙂
Jenn S. says
12/17/2015 at 7:34 amI love it with whole wheat crackers (like Triscuits)! So good! Thanks, Ceara!
Beth Hornback | Eat Within Your Means says
12/16/2015 at 4:05 pmI love the idea of adding the poultry seasoning! Trying this one for sure. 🙂
Jenn S. says
12/17/2015 at 7:34 amThanks, 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
12/16/2015 at 1:58 pmI 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
12/17/2015 at 7:33 amAnd this is WAY easier than chicken salad! Thanks, Brandi!
Trinity Bourne says
12/16/2015 at 1:30 pmThis is such a gorgeous recipe. Looks super easy too!
Jenn S. says
12/17/2015 at 7:32 amYes, super easy and super quick! Thanks, Trinity!
Becky says
12/16/2015 at 9:51 amThis looks great! Love the addition of grapes.
Jenn S. says
12/17/2015 at 7:30 amThe grapes are my favorite part, Becky!! Thanks!!
Nydia says
08/26/2015 at 1:42 pmWhat other beans would you recommend if chickpeas can’t be used?
Jenn S. says
08/26/2015 at 3:52 pmYou 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
06/17/2015 at 8:56 pmCan this be frozen?
Jenn S. says
06/18/2015 at 8:55 amHi, 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
04/28/2015 at 5:54 amYour recipe is the bomb! I loved it! Best chickpea salad I have ever tasted! Thank you!
Jenn S. says
04/28/2015 at 7:42 amYay! 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
04/06/2015 at 6:31 pmI 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
04/06/2015 at 8:57 pmI know, right!?! Thanks, Audrey!
Tammy H says
04/05/2015 at 11:04 pmI 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
04/06/2015 at 7:36 amWhat 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
02/27/2015 at 2:54 pmIf you keep this in a bowl or sealed will it stay fresh throughout the week
Jenn S. says
02/27/2015 at 3:24 pmI 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
01/11/2015 at 7:35 pmJust 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
01/11/2015 at 9:27 pmGreat! So happy to hear you loved it! It’s definitely one of my faves.