This is my all time favorite chickpea salad.  Not only is it bursting with yummy flavor but it is quick and easy to make.  It is perfect for a portable lunch on-the-go since it is meat-free and super satisfying.  Even if you are not vegetarian, it is a great way to switch things up when you are bored of tuna fish or chicken salad.

I like to enjoy chickpea salad on toasted gluten-free bread with freshly sliced red tomato, crispy lettuce and avocado.  You could also serve it on top of any salad for added protein, flavor and texture.  I sometimes stuff large romaine leaves with the chickpea salad and enjoy it like a burrito.  I even enjoy this recipe plain or dip gluten-free crackers in it.  It is packed with so much flavor that you cannot go wrong here.

I love using chickpeas for more than just hummus.  Since chickpeas basically have no flavor you can create whatever you want out of them.  In this recipe I keep the chickpeas mostly whole and mash them with my potato masher to achieve the perfect texture for this salad.  I added in some crunch from diced celery, green onions and red onions.

The star of this dish, the chickpea, is a legume, which means it contains plant-based protein, fiber and complex carbs.  Chickpeas are also an excellent source of folic acid.  Plus, they are low in fat and contain no cholesterol.  This dish will digest slowly (keeping you fuller longer) and is satisfying without making you feel stuffed.

This recipe is vegan, gluten-free, soy-free, refined sugar-free and nut-free.  If you give this recipe a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on InstagramTwitter or Facebook so I can see your creations.


Classic Vegan Chickpea Salad

  • Author: Elaine Gordon
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 3 1x


A vegan lunchtime solution for all! Enjoy by itself or use it to fill lettuce wraps or sandwiches. You can also place it as a topping on a vegetable salad or crackers.



  • 1, 15 ounce can chickpeas (chilled in advance if you want to enjoy immediately after preparing), drained, rinsed and dried
  • 2 tablespoon vegan mayo (I use No Mayo brand which is vegan and soy-free)
  • 2 teaspoons Dijon mustard (I like Grey Poupon the best)
  • 1 teaspoon maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/31/2 cup diced red onion
  • 3 green onions, thinly sliced (1/2 cup)
  • 1 stalk celery, finely chopped


  1. In a medium bowl mix together the chickpeas, mayo, mustard, maple syrup, salt and pepper until well combined. Using a potato masher or fork, mash the chickpeas well until most of them are smashed. Stir in the red onion, green onion and celery. Taste and adjust seasonings to your liking.
  2. Enjoy immediately or store in an airtight container for up to one week. I like to serve mine on gluten-free bread, on top of salad or with crackers. I also enjoy it on its own.


The above recipe is an excellent base recipe. You may want to try variations on the recipe by switching Granny Smith apple or red bell pepper for the celery or adding garlic, fresh dill or lemon juice.