Chickpea Salad Recipe, for sandwiches, salad, and more!

If you love chickpeas and want a delicious, quick, plant based option for lunch, dinner, or a snack, you will love this chickpea salad!

This recipe is from my amazing friend April Clark, the Happy Healin Vegan, and you can find it here on her website:

I’ve made a few changes and I’ll share my version here! Either way, you can’t go wrong! This chickpea salad is reminiscent of chicken salad or tuna salad, without any animal products. You can make it with canned chickpeas or chickpeas you have cooked yourself. I’ll often cook a batch of chickpeas in my Instant Pot and then divide them up and freeze them. Then when I want to have chickpeas, I just take them out to defrost, and they’re ready to use for any recipe.

I like this chickpea salad in a sandwich with vegan, gluten free bread (I like Bread, SRSLY). It’s good with lettuce, tomatoes, and thinly sliced cucumber. I also make a big veggie salad and top it with the chickpea salad. Or, fill a bowl with the chickpea salad and use it as a dip with gluten free, vegan crackers. You can make a wrap with it too. It’s super versatile! We’ve had it for lunch and dinner. I will make a double batch sometimes so that I can throw together a quick sandwich during the weekend or any other busy time.

Chickpea Salad; for sandwiches, salad, and more!


1 can of chickpeas (or 1.5 cups cooked chickpeas)
3 TB vegan mayo (I use Sir Kensington’s Fabanaise)
2 tsp freshly squeezed lemon juice
*optional 0.5-1 tsp pickle juice (I use Bubbies pickles)
1 tsp mustard
1-2 stalks celery
1/4 of an apple (red is best)
1/4 of red onion, thinly sliced (I skip this but it’s good with it!)
1 dill pickle (I use Bubbies!)
1.5 tsp dried dill (or use fresh, yum!)
1/4 tsp salt
black pepper to taste


Drain the can of chickpeas and add to a bowl. Start to mash with a potato masher until they are somewhat mashed but not completely paste. Leave some chunks :)
In a small separate bowl, mix the mayo, lemon juice, pickle juice if using, dill, salt and pepper until it’s like a dressing. Drizzle over the chickpeas and alternate between mashing and mixing until the dressing is well mixed in.
Chop up the celery, apple, onion and pickle and add to the chickpea mixture. Mix until well combined.