I’m sharing my recipe for Vegan Chickpea Salad! I know that there are a lot of versions of chickpea salad out there, but I, of course, think that mine is the best. It takes less than 10 minutes, has a bunch of great texture, and the flavor is amazing.
Chickpea “tuna” salad is a staple in my house. When I want something quick and easy I turn to it just about every time. There is satiating protein from the chickpeas to keep me full, and it’s just tasty.
It also might have something to do with eating a lot – I mean A LOT – of tuna melts in my childhood. Whenever my dad was left to make us kiddos dinner it was always tuna melts.
This recipe is one of my favorites for a reason. There is a lot of texture from the celery, carrots, and red onion, and the sweet relish gives it that perfect salty/sweet kick. Every bite is crunchy, creamy, and beyond delicious.
And of course, we can’t forget about the vegan mayo. I love a good vegan mayo and it’s essential to making this recipe just how I remember it from my childhood.
Alright, let’s get into how I make this recipe so you can get to making it for yourself!
If you’re new to the world of veganism, then let me tell you about vegan mayo. It’s delicious and tastes exactly like mayonnaise. It’s one of those foods that you really can’t tell the difference, so you might as well choose the vegan version.
Unlike traditional mayo, vegan mayo skips the egg yolks and just uses an oil base. Pretty simple.
I always thought I didn’t like mayo, and then I tried vegan mayo. A light shown on me from above and my world was forever changed. Okay, dramatic, but if you couldn’t tell I like it.
Now, I am particular about my mayo choices. And I stand by the fact that Follow Your Heart veganaise is the BEST vegan mayo on the market. If I’m using a mayo heavy recipe, like this chickpea salad (or my soon to come macaroni salad!) I always reach for Follow Your Heart.
This is not sponsored in any way, I just have to share my secrets with you all!
For some people, having texture in their chickpea salad is not that important, but that ain’t me. I love the crunch of fresh vegetables and I just feel the slightest bit healthier knowing there are some vegetables in my dish.
I keep it pretty classic with diced celery, carrot, and red onion, but there are so many things you can try.
I would also like this with cucumber, zucchini, bell pepper, tomatoes, olives, artichoke hearts, etc. The options are really endless and it just depends on what flavors you like.
Speaking of flavor, you can also add fresh herbs to brighten this up. My number one recommendation would be dill. That would be fantastic.
Making the Chickpea Salad
Bringing everything together to make the chickpea salad is super simple.
First up, you will need to drain the liquid (aquafaba) from a can of chickpeas (you can save this and use it in other recipes). Then add the chickpeas to a large mixing bowl and mash them up. I like to use a potato masher, but a fork will work.
Next up, dice up all of your vegetables; I like them really finely diced. Add them to the bowl and you’re almost done.
Add the rest of the ingredients to the mixing bowl, combine everything well, and you’re all set!
I like to serve my chickpea salad as an open-faced sandwich on a piece of toasted bread. You can also make a regular sandwich, dip crackers in the chickpea salad, dip vegetables in the chickpea salad, and so on.
Sometimes I just eat it with a spoon, cause life’s just too short.
I wanted to point out that you could totally make this even faster in a food processor with a grater attachment for the vegetables. I prefer to control the size and texture of everything, plus I’m one of those weirdos that just likes chopping vegetables.
The last thing I want to mention is that this recipe stays well in the refrigerator for up to 3 days. It even gets better as all of the flavors have time to marry together.
Without further ado, let’s get into this recipe!
As always please share your recreations on social media and don’t forget to tag me! I love to feature your recreations on my Instagram stories!
- 1 can chickpeas drained
- ½ stalk of celery diced
- ½ carrot diced
- 2 tbsp red onion diced
- ½ cup vegan mayo
- 2 tbsp sweet relish
- 1 tbsp yellow mustard
- ¼ tsp salt
- ⅛ tsp black pepper
- ¼ tsp garlic powder
Drain the liquid from one can of chickpeas and add the chickpeas to a large mixing bowl
Using a potato masher or fork, mash the chickpeas until they are minced but have some texture
Dice celery, carrot and red onion and add to the mixing bowl
Add vegan mayo, sweet relish, mustard and all spices to the mixing bowl
Mix until everything is well combined
Use right away or store in refrigerator for up to 3 days