This Vegan Chickpea Salad 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 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!
[Tweet “10 minute #Vegan #Chickpea #Salad – always a fave! #recipe #glutenfree”]
Party Fave
I now make this vegan chickpea salad for parties all the time and everyone loves it, asking for the recipe just like they did with my chicken salad years ago.
You can easily double or triple this recipe and it will keep in the fridge for several days.
Vegan Chickpea Salad
If you love this Vegan Chickpea Salad recipe, please leave me a comment below to let me know and don’t forget to give the recipe a star rating too! You can find me on Instagram and Twitter as well – I LOVE seeing your pics when you make my recipes. Be sure to tag @veggie_inspired and #veggieinspired to make sure I see you post.
- 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.
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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:)
Yay! Thank you so much, Karen! I’m so happy you loved it. I definitely think the grapes are key!
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.
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.
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!
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!
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.
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. 🙂
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!
Yes, I do! Your Chickpea Salad is a favorite!
Awesome to hear! Thank you!
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!!
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!!
Absolutely delish – this recipe is a keeper Jenn!! So versatile as a lunch, dinner or snack recipe!! 🙂
I love it with whole wheat crackers (like Triscuits)! So good! Thanks, Ceara!
I love the idea of adding the poultry seasoning! Trying this one for sure. 🙂
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!
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.
And this is WAY easier than chicken salad! Thanks, Brandi!
This is such a gorgeous recipe. Looks super easy too!
Yes, super easy and super quick! Thanks, Trinity!
This looks great! Love the addition of grapes.
The grapes are my favorite part, Becky!! Thanks!!
What other beans would you recommend if chickpeas can’t be used?
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!
Can this be frozen?
Hi, Stacy. I haven’t tried freezing it. I suspect it might get pretty mushy when defrosted. If you try it, let me know.
Your recipe is the bomb! I loved it! Best chickpea salad I have ever tasted! Thank you!
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!
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.
I know, right!?! Thanks, Audrey!
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.
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!)
If you keep this in a bowl or sealed will it stay fresh throughout the week
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! 🙂
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!
Great! So happy to hear you loved it! It’s definitely one of my faves.