We love this chickpea salad and spread it on sandwiches, wraps and even serve it on top of green salads. Similar to tuna salad or egg salad, this easy bean salad is quick to make and the perfect lunch! Switch to the chickpea salad sandwich recipe
Make our extra easy chickpea salad
It’s no secret that we love chickpeas here! Check out our ultimate guide to cooking, our favorite recipe for homemade hummus, and this Lemon Dill Chickpea Salad.
We all need quick snacks and lunches, which is why we’re sharing this easy salad with you. Think of it as a vegan version of tuna or egg salad. It’s tasty, filling and healthy.
To do this, we puree cooked (or drained and rinsed canned) chickpeas with lime juice, mustard and mayonnaise. You can use plain mayonnaise or vegan mayo.
Then add some spices and some crunch with celery and scallions. Finally, throw in some fresh herbs if you have any on hand. So quick and easy!
This easy chickpea salad keeps in the fridge for 4 to 5 days, so you can make it ahead of time and have it on hand for the rest of the week. We didn’t try to freeze this salad; It should be fine, but since mayo doesn’t always thaw well, the texture may be slightly different.
We love this easy chickpea salad, but feel free to substitute other beans like cannellini beans, kidney beans, broad beans, or pinto beans.
We love using it to make chickpea salad sandwiches, but it also works wonders in wraps, alone, or on top of salads. We hope you try!
Easier salads
Smashed Chickpea Salad Sandwich
We love this Mashed Chickpea Salad and spread it on sandwiches, wraps and even serve it on top of green salads. We love this easy chickpea salad, but feel free to substitute other beans like cannellini beans, kidney beans, broad beans, or pinto beans.
Makes 4 servings
you will need
2 (15 ounces) canned chickpeas or 3 cups (500 grams) cooked chickpeas
1 lime or lemon
Salt and freshly ground pepper
1 tablespoon capers, roughly chopped
1 teaspoon Dijon mustard
2 to 3 tablespoons mayonnaise or vegan mayonnaise
1 stick of celery, finely chopped
1 spring onion, finely chopped
1 tablespoon chopped fresh dill, optional
directions
If using canned chickpeas, open the can and drain, then rinse the chickpeas under cold water.
Place chickpeas in a medium bowl and mash with a fork or potato masher. They don’t have to be completely smooth, it’s even nice to leave some larger pieces.
Stir in 1 tablespoon lime juice, capers, mustard, mayonnaise, celery, spring onion, and dill. Taste and then adjust with more lime juice (we usually add another tablespoon or so), salt and pepper.
Serve on salads or as a sandwich. Or store the lettuce in an airtight container for 4 to 5 days.
Advice from Adam and Joanne
- If you’re using canned beans, you can keep the liquid in the can. It’s called aquafaba and has a few interesting uses like making vegan mayo or as an egg substitute. Here’s our guide to aquafaba to learn more.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
If you make this recipe, take a picture and tag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition per serving: serving size 1/4 of the recipe / calories 205 / total fat 5.5g / Saturated Fatty Acids 0.5g / cholesterol 5mg / sodium 455.6mg / carbohydrate 31g / fiber 8.5g / total sugar 5.4g / protein 9.3g