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Vegan Chickpea Salad

A plant-based twist on a classic chicken salad recipe. Perfect for sandwiches, a fun addition to a salad, and delicious on it's own!
Prep Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Kelsey Riley

Ingredients

  • 3 cups chickpeas
  • ¼ cup vegan mayo
  • ¼ cup dijon mustard
  • ¼ cup dill pickles finely chopped
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon organic sugar can sub 1 teaspoon maple syrup
  • 2 teaspoon lemon juice
  • ¼ cup red onion finely chopped
  • ¼ cup celery finely chopped
  • ¼ cup apples diced
  • ¼ cup dried cranberries
  • 2 tablespoon pepitas or sunflower seeds
  • salt and pepper to taste

Instructions

  • Start by mixing your mayo, mustard, pickles, apple cider vinegar, sugar, lemon juice, salt & pepper.
  • Drain and rinse your chickpeas. Use a potato masher (or a fork) to half-mash your chickpeas. Press down a few times to squish them a bit, but they should still have some structure.
  • Add your remaining ingredients and your mayo mixture to the chickpeas and mix well.

Notes

You can serve right away, but I recommend placing in the fridge for a couple hours to allow the flavors to meld together, making it taste extra delicious!
This can be stored in an airtight container in the fridge for up to 5 days.