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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 comes together in just 10 minutes and is always a huge hit!
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 healthier meatless ingredients. This Vegan Chickpea Salad is just as delicious as the traditional and now everyone asks me for this recipe, too!
I pack it in the kids’ lunchboxes often with a side of crackers and I enjoy it between two slices of bread for a quick and easy lunch. It only takes 10 minutes to make, so another batch can be ready in a flash.
Ingredients you need
Ingredient notes and substitutions
Chickpeas ~ I used canned chickpeas for convenience, but if you have chickpeas cooked from scratch that works, too. The nutrient difference in canned chickpeas versus cooked from scratch is minimal. Be sure to drain the canned beans and rinse them very well with cold water which will remove most excess salt and starch and any metallic flavor they may pick up from the can.
Learn more about chickpeas.
Celery ~ Celery adds a nice crunch in an otherwise creamy dish.
Green onions ~ I like the delicate onion-y flavor these provide. If you prefer a sharper bite, try some diced red onion instead.
Grapes ~ I have always used red grapes, but that’s just personal preference. Green grapes would work just as well. They provide a burst of fresh juicy flavor.
If you don’t have grapes or don’t like them, diced apple or pineapple would be delicious.
Mayo ~ Traditional mayo is made from eggs, but there are several brands making vegan versions today. Follow Your Heart Vegenasie is our favorite, but Hellman’s and Sir Kensington both make vegan mayo as well. Homemade vegan mayo will also work.
For a lighter take, try using unsweetened plain vegan yogurt instead of mayo.
Poultry seasoning ~ Poultry seasoning is made up of spices traditional used to season chicken or turkey. It’s convenient to have it all in one container.
If you don’t have poultry seasoning, try a bit of sage, rosemary, thyme and marjoram or some combination of any of those.
How to make the recipe
Drain the canned chickpeas and rinse them well under cold water. Transfer them to a mixing bowl (1). Using a potato masher or a fork, slightly smash the chickpeas (2) so the mixture will hold together. You don’t have to mash them all, a few left whole or partially whole is great for texture.
Add the remaining ingredients (3) and mix well to combine (4).
Ways to serve this vegan chickpea salad:
- piled high on toasted bread as a sandwich
- mounded on top of leafy greens as a salad
- in a bowl with a fork
- use it to top off crackers and garnish with pickled red onions
Storage/Freezing
You can easily double or triple this recipe and make it ahead of time. It will keep in the fridge in an air-tight container for several days.
This chickpea salad recipe is definitely best eaten fresh, but if you must you can freeze it. Transfer it to a freezer safe container or plastic bag and freeze up to 4 months. Please note: the texture of the celery and grapes will change upon thawing and may be slightly mushy.
Pro tips for success
*Drain and rinse the canned chickpeas well.
*Smash most, but not all of the chickpeas. Leave some whole or partially whole for texture. Don’t leave them all whole, however, or the salad won’t stay together well.
*Dice the celery and green onions fairly small, again to help the salad stay together. Too many big chunks and it will fall apart.
*Halve the grapes or even quarter them if they are large.
*Taste and adjust seasoning to your liking. Add more salt or dill or even more mayo or mustard.
*This salad is 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.
FAQs
Chickpeas, or garbanzo beans, are high in protein and fiber. They also boast significant amounts of iron, folate, potassium, calcium, and selenium.
You can learn All about Chickpeas here.
This vegan chickpea salad is the perfect make ahead meal! The flavors only get better as they mingle while it sits. It will keep in an air-tight container in the fridge for 4 to 5 days.
If you’re making this chickpea salad as a sandwich, serve it with your favorite chips as a side.
If you’re serving it over leafy greens as a salad, add some diced tomatoes, chopped cucumbers, and thinly sliced radishes.
It’s also great as a snack served with your favorite crackers.
More easy vegan lunch recipes
- Veggie Hummus Sandwich
- Massaged Kale Quinoa Salad
- Vegan Tuna Salad
- Quick Thai Green Curry Vegetables
- Simple Black Bean Soup
- Cucumber Chickpea Salad
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Chickpea Salad Recipe
Recommended Equipment
Ingredients
- 1 can (15 ounces) chickpeas drained and rinsed (or 1 ½ cups cooked chickpeas)
- 1 stalk celery diced
- 2 green onions sliced
- ½ cup halved grapes or quartered if they are large
- 2 tablespoons vegan mayo Follow Your Heart Vegenaise is our favorite
- 1 tablespoons Dijon mustard
- ½ teaspoon dried dill
- ½ teaspoon poultry seasoning
- dash of salt/pepper to taste to taste
Instructions
- In a medium bowl, slightly mash the chickpeas with a potato masher or fork.
- Add the remaining ingredients and mix well.
- Taste and adjust seasoning to your liking.
- Refrigerate until ready to serve.
june judge says
I made this the other day and I’m still talking about how delicious it is and how I will be making this more often. The recipe was easy to follow and didn’t long and my first bite (I was unsure if I would like it) was as if I were eating the “Real Chicken” instead of Chickpeas.
The more I eat plant based, the more amazed how much better it is without meat that comes from animals.
Jenn Sebestyen says
I’m so happy you love it, June! Thank you so much for your comment and feedback!
Regan says
I don’t have grapes, what are some ideas for something to replace the grapes, I love me the fruity type chickpea salad instead of savory? I’ve looked so far and all I can find are dates, raisins, apples, trying to find craisins, but not sure what else.
Jenn Sebestyen says
I was going to say apples would be great. Pineapple would be delicious as well, and would have the juiciness like the grapes. Enjoy!
Donna says
Pineapple. In addition a little chutney is nice
Nancy says
What is poultry seasoning?
Jenn Sebestyen says
Most 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!
Steph says
Nutmeg too
Angela says
This 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
So glad you liked it, Angela! Those spicy salad sprouts sound great!
Aileen Grossberg says
This 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
Oh, 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
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.