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Chickpea Salad

This quick and easy chickpea salad is a great vegan alternative to tuna salad. Put it in a sandwich, on a green salad, or eat it as a dip - it’s versatile, delicious, and utilizes affordable pantry and fridge staples.

Serves 2


  • 1 15 oz can or ~2 cups cooked chickpeas
  • 3 tbs vegan or dairy mayonnaise (some popular vegan brands are Hellman’s, Follow Your Heart, Spectrum, etc.)
  • 1 tsp Dijon mustard
  • 3 tbs red onion, chopped small
  • 1 dill pickle, chopped small (can substitute celery if preferred)
  • Salt and pepper to taste



  • Rinse and drain the chickpeas, and mash with a fork, potato masher, or with a quick blend in a food processor until somewhat smooth with some texture remaining
  • Add the remaining ingredients to the chickpeas and stir well
  • Taste and adjust seasonings as needed

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To serve:

  • Add to a sandwich with toasted bread and available veggies
  • Put a scoop on top of salad greens
  • Eat as a dip with fresh veggies or crackers