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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.
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.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
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 and freezing
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.
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.
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 homemade vegan mayonaise or your favorite store-bought vegan mayo
- 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.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Rachel says
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!
Jenn S. says
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!
Jenn S. says
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.
Molly Nicoletta says
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. 🙂
Jenn S. says
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!
Molly Nicoletta says
Yes, I do! Your Chickpea Salad is a favorite!
Jenn S. says
Awesome to hear! Thank you!
Valerie Liland says
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!!
Jenn S. says
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!!
Ceara @ Ceara's Kitchen says
Absolutely delish – this recipe is a keeper Jenn!! So versatile as a lunch, dinner or snack recipe!! 🙂
Jenn S. says
I love it with whole wheat crackers (like Triscuits)! So good! Thanks, Ceara!
Beth Hornback | Eat Within Your Means says
I love the idea of adding the poultry seasoning! Trying this one for sure. 🙂
Jenn S. says
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!
The vegan 8 says
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.
Jenn S. says
And this is WAY easier than chicken salad! Thanks, Brandi!
Trinity Bourne says
This is such a gorgeous recipe. Looks super easy too!
Jenn S. says
Yes, super easy and super quick! Thanks, Trinity!
Becky says
This looks great! Love the addition of grapes.
Jenn S. says
The grapes are my favorite part, Becky!! Thanks!!
Nydia says
What other beans would you recommend if chickpeas can’t be used?
Jenn S. says
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!
Stacy says
Can this be frozen?
Jenn S. says
Hi, 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
Your recipe is the bomb! I loved it! Best chickpea salad I have ever tasted! Thank you!
Jenn S. says
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!
Audrey @ Unconventional Baker says
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.
Jenn S. says
I know, right!?! Thanks, Audrey!
Tammy H says
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.
Jenn S. says
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!)
Lauren says
If you keep this in a bowl or sealed will it stay fresh throughout the week
Jenn S. says
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! 🙂
gfguidetosrvur20s says
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!
Jenn S. says
Great! So happy to hear you loved it! It’s definitely one of my faves.