You're going to love this vegan chickpea "egg" salad, a nice twist on classic egg salad. This is a quick and easy recipe (just 15 minutes!) made with inexpensive pantry ingredients. Plus, it's packed with protein and fiber, making it the perfect healthy and filling lunch or snack.
Whether you're following a vegan diet or are just looking to incorporate more plant-based recipes into your diet, you must try this tasty chickpea egg salad! This easy vegan egg salad is packed with plenty of flavor and nutrient-dense, whole foods that are minimally processed.
Some of my other favorite vegan recipes Slow Cooker Jackfruit Tacos, Chickpea and Spinach Curry, and Coconut Date Balls.
Chickpeas substitute for hard-boiled eggs in this "egg" salad recipe. The dish gets plenty of flavor from ingredients like shallots, fresh dill, relish, and dijon mustard. Celery and carrots add a refreshing crunch.
This vegan egg salad with chickpeas is a unique and delicious dish that's pack with color, flavor and texture. Plus, it's made with inexpensive pantry ingredients and can be assembled in under 20 minutes!
This chickpea egg salad is packed with protein and fiber, and oh so tasty! Serve it on bread for the tastiest vegan egg salad sandwich you've ever had. Or just scoop it up with some crackers for a healthy snack.
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Why You'll Love This Dish
- A classic recipe with a vegan twist- gives you the flavors and texture of classic egg salad but with plant-based ingredients
- Vegetarian and vegan- if you're trying to incorporate more veggies into your diet, this plant-based version of egg salad is for you!
- Packed with nutrients- fiber, protein, vitamins, minerals and antioxidants
- Easy recipe- make this easy chickpea egg salad recipe in about 10 minutes!
- Perfect for meal prep- make a batch and enjoy it for lunch and snacks throughout the week
Doctor's Tips
- Chickpeas, also known as garbanzo beans, are an excellent plant-based source of protein.
- They’re packed with fiber, protein, and antioxidants as well as several essential vitamins and minerals including iron, folate and potassium.
- Chickpeas and other pulses (including dry peas, beans, and lentils) may help prevent the development of chronic diseases when eaten as part of a balanced plant-rich diet.
- Chickpeas are also versatile, affordable, sustainable, and delicious. Chickpeas and other pulses (like beans and legumes) are a staple of the Mediterranean diet.
- This vegan egg salad with chickpeas is packed with protein and fiber and is lower in calories, fat, and cholesterol when compared to classic egg salad.
Ingredients
Ingredient notes and substitutions (see recipe card below for complete list and measurements):
- Canned chickpeas- this is the main ingredient and is the substitute for hard-boiled eggs in this vegan "egg" salad.
- Vegan mayonnaise- you can use regular mayo if you're not vegan.
- Mustard- adds zing; I like to use dijon mustard but you can also use yellow mustard.
- Relish- I like to use sweet relish because I like the hint of sweetness; you can use dill relish or chopped up dill pickles instead.
- Turmeric- adds a lovely yellow color to simulate the color of egg yolks
- Salt- kosher salt; if you can get your hands on some kala namak, try it in this dish. It's a Himalayan black salt that has a distinctive sulfur, eggy flavor; it's used in vegan cooking to simulate the flavor of eggs.
- Shallots- I like the mild flavor of shallots but if you can't find them, you can substitute finely chopped red onion.
- Fresh dill- fresh herbs add a pop of flavor so I like to use fresh dill or fresh parsley; you can substitute dried herbs.
- Carrots and celery- I like the crunch from adding diced celery and grated carrot however you can leave them out.
How To Make Chickpea Egg Salad Step-By-Step
- Step 1- Place the drained chickpeas in a large bowl. Mash them with a fork or potato masher until most of them are mashed but there are still some small pieces remaining.
- Step 2- Add the chopped celery, shallot, carrot, dill relish, mayonnaise, mustard, lemon juice, dill, salt, pepper and turmeric to the mashed chickpeas.
- Step 3- Stir to combine well.
- Step 4- To make a sandwich, top a slice of whole grain bread with some baby spinach leaves or lettuce and about ⅓ of the chickpea mixture. Add your favorite toppings (I like broccoli sprouts) and top with another slice of bread. Devour!
Chef's Tips
- Drain and rinse the chickpeas well; you don't want to chickpea salad to be too watery.
- Don't mash the chickpeas too much- you want them to have some texture.
- This chickpea egg salad can be stored in the refrigerator for up to 4 days. It's perfect for meal prep- double the recipe and use it to make salads, wraps, and sandwiches throughout the week.
How To Serve This Dish
This easy vegan egg salad with chickpeas is so versatile and can be used in a variety of ways! Here are a few ideas:
- Make a tasty chickpea salad sandwich with slices of bread or a wrap for the perfect healthy lunch. Add your favorite sandwich toppings like lettuce, baby spinach, sprouts, or tomato slices.
- Add some to your salad- scoop some on top of a salad or some leafy greens. It will add a nice boost of protein and make your salad more filling and satisfying.
- Make lettuce wraps by wrapping some of the egg salad in leaves of crispy iceberg lettuce.
- Scoop it up with crackers, chips or crunchy veggies for a healthy snack.
Recipe FAQs
You can store this dish in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing it.
Chickpeas and eggs are both nutrient-dense foods. Both are high in several vitamins and minerals. Chickpeas are lower in saturated fat than eggs. Chickpeas also contain more fiber, iron, folate, and protein. While eggs contain about 6 grams of protein each, ½ cup of chickpeas contain nearly 8 grams of protein.
Chickpeas are such a versatile ingredient! You can add them to a variety of dishes including curries, pasta dishes, soups and stews. They are also the main ingredient in falafel. You can also roast chickpeas in the oven for a healthy snack. The liquid from a can of chickpeas is called aquafaba, and can be used to make a light and airy vegan whipped cream.
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Recipe
Chickpea "Egg" Salad (Vegan)
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- ¼ cup diced celery
- 3 tablespoons chopped shallot or red onion
- ¼ cup grated carrot
- 2 tablespoons sweet relish (or dill relish)
- 1 ½ tablespoons vegan mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 tablespoon fresh dill chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric
- 6 slices whole grain bread (optional)
- Optional toppings: baby spinach leaves, lettuce, broccoli sprouts, tomato
Instructions
- Place the chickpeas in a large bowl and mash them with a fork until most of them are mashed but there are still some whole chickpeas remaining. Add the celery, shallot, carrot, relish, mayonnaise, mustard, lemon juice, dill, salt, pepper and turmeric. Stir to combine well.
- To make a sandwich, top a slice of bread with about ⅓ of the chickpea mixture. Add your favorite toppings like baby spinach, lettuce, broccoli sprouts or tomato slices and top with another slice of bread.
- This chickpea egg salad can be stored in the refrigerator in an airtight container for up to 4 days.
Notes
- Drain and rinse the chickpeas well; you don't want to chickpea salad to be too watery.
- Don't over mash the chickpeas- you want to have some texture.
- This dish is perfect for meal prep- double the recipe and use it to make salads, wraps, and sandwiches throughout the week.
- You can enjoy this chickpea egg salad as a snack and scoop it up with crackers, chips or veggies.
- You can also use this chickpea egg salad to make sandwiches, wraps or lettuce wraps.
Miska Knezevic says
Dear, you have excellent recipes!
Dr. Sonali Ruder says
Thank you- so glad you enjoy the site! 🙂
Pat says
Loved this recipe!!! Quick and easy with use of staples usually on hand. Just wonderful lunch or snack. Have even eaten it for breakfast
Dr. Sonali Ruder says
That's great! I'm so happy to hear that you enjoyed the recipe! Sounds like a nutritious breakfast. Thanks for leaving a review, Pat 🙂
url says
We love chickpeas (garbanzo) a lot. We always have at least 1 can in the pantry.
This recipe is so easy and fast to make, I can use for a light lunch or emergency meal. I can add or subtract ingredients depending on what I have in hand.
Thank you, Sonali, Happy New Year to you and your family.