Chickpea Salad Recipe

I found this chickpea salad recipe by Angela Liddon from Oh She Glows & had to share it with you! Super yummy, Vegan, gluten-free, nut-free, refined sugar-free & low glycemic. 

Chickpea Salad Recipe


The mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy eggless mayonnaise. I’ve also added a hefty amount of crunchy vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fiber. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Recipe from The Oh She Glows Cookbook (2014).



  • 1 (15-ounce/425-g) can chickpeas, drained and rinsed
  • 2 stalks celery, finely chopped
  • 3 green onions, thinly sliced
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup  finely chopped red bell pepper
  • 3 tablespoons store-bought or homemade vegan mayonnaise
  • 1 clove garlic, minced
  • 1 1/2 teaspoons yellow mustard
  • 2 teaspoons minced fresh dill (optional)
  • 1 1/2 to 3 teaspoons fresh lemon juice, to taste
  • 1/4 teaspoon fine-grain sea salt, or to taste
  • Freshly ground black pepper


  1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
  2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
  3. Stir in the mustard and dill and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
  4. Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad.
Tip: If you’d like a soy-free version of this chickpea salad recipe, be sure to use soy-free vegan mayonnaise. Veganaise makes a great soy-free version. Check out Amanda’s great recipe for crackers too!

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Lora Ulrich
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