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This Vegan Chickpea Salad is one of the most-loved recipes on Veggie Inspired — and once you try it, you’ll understand why. Creamy, savory, just a little sweet from fresh grapes, and packed with the classic flavors of a great chicken salad — all made with chickpeas in just 10 minutes. Whether you pile it high on toasted
bread, scoop it onto crackers, or spoon it over leafy greens, this recipe delivers every single time.
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Before I embraced a plant-based diet, I made a chicken salad that was always the hit of every party. I wanted to recreate those beloved flavors — and I think this version is even better. Readers agree: this recipe has been shared over 24,000 times and the comments speak for themselves
Why you’ll love this recipe
- Ready in just 10 minutes
- 8 simple ingredients
- Completely vegan and dairy-free
- Incredibly versatile — sandwich, salad, cracker dip, or straight from the bowl
- Perfect for meal prep — keeps in the fridge for 4-5 days
- Lunchbox friendly — dairy-free so no worrying about it sitting out
- Crowd-pleasing — omnivores love it just as much as plant-based eaters
Ingredients you need
Ingredient notes
- Chickpeas ~ Canned chickpeas work perfectly here — just drain and rinse them very well under cold water to remove any excess salt, starch, or metallic flavor from the can. Chickpeas cooked from scratch also work beautifully. One 15-ounce can equals about 1½ cups cooked.
- Celery ~ Adds a satisfying crunch to an otherwise creamy dish. Dice it fairly small so the salad holds together well.
- Green onions ~ The mild, delicate onion flavor is perfect here. If you prefer a sharper bite, swap in diced red onion instead.
- Grapes ~ Red or green grapes both work — they add a burst of fresh, juicy sweetness that balances the savory flavors beautifully. Halve or quarter them depending on their size. Don’t have grapes? Diced apple or pineapple are delicious substitutes.
- Vegan mayo ~ Traditional mayo is made from eggs, but there are several excellent vegan versions available. Follow Your Heart Vegenaise is a favorite, but Hellmann’s and Sir Kensington’s both make vegan versions too. Homemade vegan mayo also works perfectly. For a lighter version, substitute unsweetened plain vegan yogurt.
- Dijon mustard ~ Adds depth and a little tang that takes this from good to great. If you’re sensitive to mustard flavor, start with half the amount and add more to taste.
- Poultry seasoning ~ This is the secret ingredient that gives the salad that classic “chicken salad” flavor without any chicken. It’s a blend of sage, rosemary, thyme, and marjoram all in one convenient spice. If you don’t have it on hand, use a pinch of each of those spices individually.
- Dried dill ~ Adds a subtle herby freshness that complements the other flavors beautifully. Use fresh dill if you have it, but don’t skip it altogether.
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).
Serving suggestions
One of the best things about this recipe is how versatile it is:
- As a sandwich — piled high on toasted bread with a thick slice of tomato and avocado
- In a pita — stuffed into a whole wheat pita with lettuce and tomato
- Over leafy greens — as a salad topped with diced tomatoes, cucumbers, and thinly sliced radishes
- With crackers — garnished with quick pickled red onions for a beautiful appetizer
- In the lunchbox — pack it alongside crackers and fresh fruit for a complete lunch. Since it’s dairy-free you don’t need to worry about it sitting out until lunchtime
- Straight from the bowl — we won’t judge
Variations and substitutions
Readers have gotten so creative with this recipe over the years — here are some tried and tested variations worth trying:
Swap the grapes: Diced apple is the most popular substitute and works beautifully. Pineapple chunks add a tropical twist. Dried figs or cranberries add a chewy sweetness.
Add some crunch: Chopped walnuts, almonds, pecans, or pumpkin seeds add a lovely texture contrast.
Make it lighter: Replace some or all of the vegan mayo with unsweetened plain vegan yogurt for a tangier, lighter version.
Skip the mustard: If you’re sensitive to strong mustard flavor, start with half the amount or leave it out entirely. The poultry seasoning carries plenty of flavor on its own.
Make it nut-free: This recipe is already nut-free as written — just ensure your vegan mayo brand is nut-free if that’s a concern.
Make it gluten-free: The salad itself is gluten-free — just serve it over greens or with gluten-free crackers instead of bread.
Pro tips for success
Rinse the chickpeas really well. A thorough rinse under cold water removes excess salt and any metallic flavor from the can.
Smash most, but not all of the chickpeas. The goal is a chunky, cohesive salad — not a smooth paste. Leave about a quarter of the chickpeas whole for texture.
Dice everything fairly small. Especially the celery and green onions — smaller pieces help the salad stay together and make it easier to spread or scoop.
Let it rest. This salad is great immediately but even better after an hour or two in the fridge when the flavors have had time to meld. Make it ahead whenever you can!
Taste and adjust. Everyone’s tastes are different — don’t be shy about adding more dill, more mayo, more mustard, or a pinch more salt until it tastes perfect to you.
Storage and freezing
Fridge: Store in an airtight container for 4-5 days. Give it a quick stir before serving as it may thicken slightly as it sits.
Make ahead: This is a perfect make-ahead recipe — the flavors actually improve as they mingle overnight. Double or triple the batch on Sunday and enjoy it all week.
Freezer: This salad is really best eaten fresh, but it can be frozen for up to 4 months in a freezer-safe container. Note that the texture of the celery and grapes will soften upon thawing.
FAQs
Canned chickpeas are the most convenient and work perfectly. One 15-ounce can equals about 1½ cups. Just drain and rinse them thoroughly. Chickpeas cooked from scratch also work great if you have them on hand.
Yes! Substitute unsweetened plain vegan yogurt for a lighter, tangier version. Some readers also use mashed avocado for a different flavor profile.
Absolutely — this is one of the best make-ahead lunches around. It keeps beautifully in the fridge for 4-5 days and the flavors actually improve overnight as the flavors mingle.
More easy vegan lunch recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Chickpea Salad (The Best Vegan Chicken Salad!)
Recommended Equipment
Ingredients
- 1 can (15 oz) chickpeas drained and rinsed (or 1 ½ cups cooked chickpeas)
- 1 rib 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
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
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.
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.
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
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.
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
Yes, I do! Your Chickpea Salad is a favorite!
Jenn S.
Awesome to hear! Thank you!
Valerie Liland
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.
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
Absolutely delish – this recipe is a keeper Jenn!! So versatile as a lunch, dinner or snack recipe!! 🙂
Jenn S.
I love it with whole wheat crackers (like Triscuits)! So good! Thanks, Ceara!
Beth Hornback | Eat Within Your Means
I love the idea of adding the poultry seasoning! Trying this one for sure. 🙂
Jenn S.
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
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.
And this is WAY easier than chicken salad! Thanks, Brandi!
Trinity Bourne
This is such a gorgeous recipe. Looks super easy too!
Becky
This looks great! Love the addition of grapes.
Jenn S.
The grapes are my favorite part, Becky!! Thanks!!
Nydia
What other beans would you recommend if chickpeas can’t be used?
Jenn S.
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
Can this be frozen?
Jenn S.
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
Your recipe is the bomb! I loved it! Best chickpea salad I have ever tasted! Thank you!
Jenn S.
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
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.
I know, right!?! Thanks, Audrey!
Tammy H
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.
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
If you keep this in a bowl or sealed will it stay fresh throughout the week
Jenn S.
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
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.
Great! So happy to hear you loved it! It’s definitely one of my faves.