Vegan Chickpea Salad

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.

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.

For more super easy chickpea recipes, try my Vegan Chickpea Tacos and BBQ Chickpea Sandwiches!

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 mayonnaise 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.

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).

• 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

Make ahead: You can easily double or triple this recipe and make it ahead of time.

Fridge: It will keep in the fridge in an air-tight container for several days.

Freezer: 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.

*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.

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
• Vegan Instant Ramen Noodles
• Vegan BLT Sandwich