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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!
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.
Are Canned Chickpeas Healthy?
I always have canned beans and chickpeas in the pantry so I can throw together a quick meal (and even dessert!). The nutrient difference in canned chickpeas versus chickpeas 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.
Texture is Key
While canned chickpeas are a bit softer in texture than dried beans cooked from scratch, it’s easy to make up for their lack of texture with all the other salad ingredients.
My favorite way to eat this vegan chickpea salad is scooped up with a whole wheat cracker. I love the combination 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!
I’ve even tossed with leafy greens for a protein packed entree salad.
Love Chickpeas? Check out these other vegan chickpea recipes:
Sloppy BBQ Chickpea Sandwiches
And don’t miss the huge roundup of Savory Chickpea Recipes – all vegan, no hummus!
Perfect for Parties, Picnics, and Potlucks
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 make it ahead of time. It will keep in the fridge in an air-tight container 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!
Vegan Chickpea Salad Recipe
This quick and easy vegan chickpea salad is beloved by vegetarians and omnivores alike. Just 10 minutes and 8 ingredients is all you need for this delicious dish.
Ingredients
- 15 oz can chickpeas, (garbanzo beans) (drained and rinsed)
- 1 stalk celery (diced)
- 2 green onions (chopped)
- 1/2 cup grapes (sliced)
- 2 tablespoons vegan mayo, (Vegenaise or Just Mayo are good ones)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried dill
- 1/2 teaspoon poultry seasoning
- Dash of salt/pepper to taste
Instructions
- 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.
Notes
~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.
Nutrition Information:
Yield:
3Amount Per Serving: Calories: 214Total Fat: 8gSodium: 131mgCarbohydrates: 25gFiber: 5gSugar: 4gProtein: 7g
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!
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.