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Classic Vegan Chickpea Salad

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5 from 2 reviews

  • Author: Elaine Gordon
  • Total Time: 15 mins
  • Yield: 4 1x
  • Diet: Vegan


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.


Units Scale
  • 1, 15 ounce can chickpeas or 1.5 cups cooked chickpeas (chilled in advance if you want to enjoy immediately after preparing), drained, rinsed and dried
  • 2 tablespoon vegan mayo or vegan sour cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup diced red onion
  • 3 green onions, thinly sliced (1/2 cup)
  • 2 stalks celery, finely chopped


  1. Add chickpeas to a mixing bowl and mash well with a potato masher (or fork) until most if not all of the chickpeas are smashed.
  2. To the mixing bowl add the vegan mayo (or vegan sour cream), mustard, maple syrup, salt and pepper and stir until well combined.
  3. Stir in the red onion, green onion and celery. Taste and adjust seasonings to your liking.
  4. Enjoy immediately with crackers, overtop salad greens or in a wrap, pita or sandwich.  Store leftovers in an airtight container for up to one week.


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.

  • Prep Time: 15 mins
  • Category: Lunch