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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.
Diane
Wonderful!
G'ma in RP
This salad is delicious and so easy to make. Grandchildren loved it too!
Jenn Sebestyen
I love hearing this! Thank you!
june judge
I made this the other day and I’m still talking about how delicious it is and how I will be making this more often. The recipe was easy to follow and didn’t long and my first bite (I was unsure if I would like it) was as if I were eating the “Real Chicken” instead of Chickpeas.
The more I eat plant based, the more amazed how much better it is without meat that comes from animals.
Jenn Sebestyen
I’m so happy you love it, June! Thank you so much for your comment and feedback!
Regan
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
I was going to say apples would be great. Pineapple would be delicious as well, and would have the juiciness like the grapes. Enjoy!
Donna
Pineapple. In addition a little chutney is nice
Nancy
What is poultry seasoning?
Jenn Sebestyen
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
Nutmeg too
Angela
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.
So glad you liked it, Angela! Those spicy salad sprouts sound great!
Aileen Grossberg
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.
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
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.
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
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.
Hi, Melody. Just smash the chickpeas up more…that will bind it all together. Hope everyone loves it!
Ecfinn
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.
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
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.
Oh, that makes me so happy, Lisa. Thank you!
Lynne
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.
HaHa, I usually do the same thing! I love using it as a “dip” for crackers. So good! Thank you, Lynne!
Lynne
This is still my favorite of many chickpea salad recipes that I have tried. I cook in very small batches. I often don’t have grapes, so I substitute dried cranberries or golden raisins. It’s the flavor profile you developed that is the winner 🙂 I still make too much dressing but then add in curry powder to change it up the next day.
Jenn Sebestyen
Thank you, Lynne. I’m so glad you love it. Love your idea of doubling the dressing and changing it up for the next day!
Libby Bell
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.
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
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.
Yay! Thank you so much, Karen! I’m so happy you loved it. I definitely think the grapes are key!
Bridget
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.
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.