Vegan Chickpea Salad
This Vegan Chickpea Salad is one of our new favorite high protein vegan recipes. It’s so flavorful thanks to the addition of dill and mustard, and packs a punch of crunch with celery and dill pickles. Make a big batch for meal prep or serve it up at your next get together with friends and family. This chickpea salad is one of those recipes that you may find yourself craving week after week. Thankfully it’s incredibly easy to whip up so you can easily make it whenever you want!
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Get creative with your sandwich toppings! Serve this vegan chickpea salad with whatever toppings you’d prefer. We like cucumber slices and mixed greens alongside tomato and onion. It’s also delicious with some vegan crackers, carrot sticks, or even just on its own with a fork.
Vegan Chickpea Salad Recipe Tips:
+ This chickpea salad keeps well in the refrigerator in an airtight container for up to three days. If you’re going to eat it as a sandwich, wait to assemble the sandwich until you’re ready to eat to prevent it from getting soggy.
+ If you’re not a fan of dill, you can swap out the pickles for cucumber and the fresh dill for your favorite herbs. Chives, tarragon, and thyme are all delicious, especially if you add a bit of fresh lemon juice in place of the pickle juice.
Vegan Chickpea Salad
Ingredients
- 15 oz can chickpeas, drained
- 1/4 cup vegan mayo
- 1 tsp Dijon mustard
- 1 tsp yellow mustard
- 3 stalks green onion, chopped
- 2 stalks celery, chopped
- 1/4 cup dill pickles, chopped
- 1 tsp pickle juice
- 2 tsp fresh dill, chopped
Instructions
- In a medium bowl, add chickpeas and mash well with a potato masher or the back of a large spoon.
- Add vegan mayonnaise, dijon mustard, yellow mustard, green onion, celery, dill pickles, pickle juice, and fresh chopped dill. Mix well to combine.
- Scoop chickpea salad mixture onto slices of your favorite bread and top with sliced tomato, sprouts, and thinly sliced red onion, if desired.
Notes
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