This vegan chickpea salad is creamy, tangy, flavourful, and has a great texture! Think tuna salad or chicken salad, but with chickpeas instead. It’s an awesome and easy plant-based recipe to add to your lunch meal prep!
How to use it?
As I mentioned, it’s perfect for meal prep, because it’s easy to make, lasts well in the fridge, and can be used in a variety of ways to keep things interesting. You can use it in a:
Sandwich - go classic and put your chickpea salad between two slices of bread. Or have it my favourite way, on a piece of toast as an open faced sandwich.
Wrap - add some greens with it, maybe some chopped cucumber and wrap it up in a tortilla.
Salad - want to make a salad more filling and give it a boost of protein? Add chickpea salad!
Pasta Salad - craving a more comforting meal or want to bring a dish to share at a picnic? Mix the chickpea salad with some pasta for a pasta salad! If you want to make it even saucier, add a little extra mayo and lemon juice.
Do you have any other ways of using chickpea salad? Let me know in the comments!
How to make it:
All you have to do for this chickpea salad is: finely dice some onion, slice up celery, roughly mash chickpeas, mince dill, and mix that all together with some mayo and seasonings. So easy!
Can I use garbanzo beans instead?
Yep - garbanzo beans and chickpeas are the same bean!
I hate dill, can I use something else?
Well, dill is dill-icious. But yes, you could use parsley instead. You could also just omit it if you want, but I think it’s much better with fresh herbs.
This vegan chickpea salad is tangy, fresh, and perfect for lunch!
540 mlcan chickpeas (~ 1.5 cups)
- ½ cup onion (finely chopped) *
- ½ cup sliced celery **
- 3 tablespoon mayo (I used vegenaise)
- 2 tablespoon fresh dill (finely chopped) ***
- ½ lemon juiced (about 2 tbsp)
- ½ teaspoon garlic powder
- 1 teaspoon dijon mustard
- salt & pepper (to taste)
- Cucumber (sliced)
- Grainy mustard
Drain and rinse chickpeas. Place in a bowl and roughly mash with a fork or potato masher. The goal is to create a variety of textures, so do not over mash the chickpeas. Some can be whole while others are fully mashed.
Add in all the rest of the ingredients and mix well. Test the mixture and season with salt and pepper, to taste.
Assemble as a sandwich with your favourite ingredients - I've listed some of my faves. Or prepare it in one of the other ways listed earlier in the blog.
If you are using it as meal prep for lunches, I recommend storing it separately and then preparing it as a sandwich/wrap/salad/etc. on the morning that you're going to take it for lunch.
*You can use almost any onion you have on hand. Even green onions or chives would work, but they will have a more mild flavour.
**I like to do thin slices of celery so there’s more celery in each bite of the final product. If you want bigger pieces of celery, you could add more celery.
***You can substitute parsley for the dill or leave out entirely. However, it’s more flavourful and fresh with a fresh herb.
If you make this recipe, be sure to tag me on Instagram! I'd also love if you left a review 🙂