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Chickpea Salad

Easy Chickpea Salad

This simple cold salad is similar to tuna or chicken salad but made with chickpeas instead! It has a crunchy, creamy consistency and is perfect on toast, a bed of fresh greens, or on your favorite crackers. I love this recipe for a super quick lunch and it usually lasts two days!
5 from 1 vote
Prep Time 15 mins
Cook Time 0 mins
Course Lunch
Cuisine American
Servings 2


  • 1 15 oz can chickpeas
  • 1 cup chopped celery
  • 2 tbsp vegan mayonnaise
  • 1 tsp dijon mustard
  • ¼ cup chopped green onion
  • 2 tbsp chopped fresh dill
  • 2 tsp dill relish
  • ½ tsp garlic powder
  • 1 tsp nutritional yeast
  • 1 tsp of each sea salt and pepper
  • 1 lemon squeeze


  • Rinse and strain chickpeas and then add them to a mixing bowl. Mash them up with a potato masher or with a fork until about 80% are mashed. If you desire a less chunky consistency, keep mashing!
  • Dice celery and onions into your desired size.
  • Add all of the ingredients into the chickpea bowl and mix it all up thoroughly.
  • Finish with a squeeze of fresh lemon and additional salt if desired.


Onion choices: Red, white, or yellow onions can be used in this recipe instead of green onions. Use whatever is your favorite! 
Celery: Cut the amount of celery in this recipe if you prefer. I love the crunch and taste of celery so I use it a lot of it! I know not everyone shares my celery passion. 
Additions:  You may want to add more nutritional yeast or some capers. I've also added very small diced red peppers on occasion. The more you make this salad the more you'll make it your own! 
Keyword chickpeas, recipe, Vegan