chickpea “chicken” salad

my brother brought a version of this recipe to the beach this summer, and I have been in love with it ever since! I put my own spin on his recipe (he used peppers/red onion) and scaled it to feed me + my toddlers for a week of lunches!

I’m not a big meat eater and finding plant-based sandwiches that actually keep me energized can be tough!

chickpeas (aka garbanzo beans) are high in fiber, healthy fats and protein – the satiety trifecta.

I made this chickpea salad using a vegan Mayo, chopped homemade pickles, garlic, dill and celery, but you can channel your inner “Chicken salad chick” and be as creative with your add-ins as you want!

chickpea salad can be enjoyed just like chicken salad – with crackers, on a bed of lettuce, your favorite whole grain bread.

Chickpea Salad

Print Recipe
a simple vegan version of chicken salad – light, satisfying and delicious!
Course Main Course
Keyword lunch, plant-based, vegan
Prep Time 15 mins
Servings 8


  • 2 cans chickpeas (garbanzo beans) drained and rinsed
  • 1/2 cup mayonnaise I used vegan mayo, but use your preference
  • 2 stalks celery washed
  • 3-4 each dill pickle spears
  • 2 tbsp dijon mustard
  • 1-2 tsp dried dill or 1-2 tbsp fresh, chopped dill
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt/pepper to taste


  • Mash chickpeas in a medium bowl using a fork or potato masher. Leave some chickpeas whole to add to your salad's texture.
  • Chop pickles and celery – mix into chickpea mash.
  • Stir in mayo, dijon mustard, dill, onion powder, garlic powder and salt/pepper per your preference.
  • Enjoy on a sandwich, with crackers or on a bed of lettuce. Keeps refrigerated in a tightly-sealed container for ~5 days.


Feel free to get creative! Add in your favorite chicken salad ingredients, such as dried cranberries, grapes, nuts, hot sauce, and more!

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