This easy vegan Chickpea Salad is easy to prepare and tastes fabulous on bread or crackers for a healthy protein-packed sandwich spread that travels and serves up at parties equally well!
Let me just tell you, smashed chickpea salad is the best!! It takes literally minutes to prepare, but you'll find that a bit of tangy, lots of texture, and some subtle flavors will create mashed chickpea bliss!
What does Vegan Chickpea Salad taste like?
Some people say that mashed chickpeas have a texture similar to Tuna, lending chickpea salad a tuna salad likeness. Let me know what you think!!
How to make vegan Chickpea Salad:
First, you'll need a can of chickpeas (otherwise known as Garbanzos). Drain and rinse well.
Then, either use a fork or a food processor (if you're like me and want to make a double batch fast!) to mash the chickpeas into little pieces. Size variety is key - we're not making hummus here!
Now add flavoring to your mashed chickpeas: nutritional yeast flakes, seasoned salt, onion and garlic powder, dill relish, dried chives, and vegan mayo for creaminess.
Stir it all together and taste test! Yum!! This vegan chickpea salad sandwich spread is popular in my house from the littlest tot to the oldest!
How to serve vegan Chickpea Salad:
Make vegan chickpea salad sandwiches with bagels, bread, crackers, flatbread, corn-oat waffles... you name it! It all tastes great and is such a quick and easy vegan fast food I think you'll be stocking up on canned garbanzos at your local grocery store!
Pro cooking tip:
Not all canned chickpeas (garbanzos) taste the same! I stocked up recently on a cheap brand and the chickpeas were so hard, they were barely cooked. Be sure and use a high quality brand so you can see how really great chickpea salad sandwiches are!
How long does Vegan Chickpea Salad last?
Store your vegan chickpea salad in a covered container in the refrigerator for about 5 days. Freeze it in a covered container for up to four months. Defrost overnight in the refrigerator.
There's lots of other optional add-ins for this vegan Chickpea Salad:
- replace the dried chives with chopped green onions or diced shallot
- chopped celery
- minced fennel
- shredded carrot
- a bit of smoked paprika (reader suggestion)
Be sure and leave me a comment telling me what you like in your chickpea salad the best!!!
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Vegan Chickpea Salad
- 1 15 oz. can Chickpeas (Garbanzos)
- ¼ cup Vegan mayo
- 1 tablespoon Nutritional Yeast Flakes
- 1 teaspoon Yellow Mustard
- ½ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ⅛ tsp Seasoned Salt
- 1.5 tablespoon Dill Relish
- 1 teaspoon Dried Chives
- Drain and rinse garbanzos.
- Mash garbanzos with a fork, or pulse in a food processor until chunky.
- Add remaining ingredients and stir together.
- Serve on bread, crackers, or veggies. Yum!
I usually cook my own dried chickpeas in the pressure cooker. It's not as convenient as canned, but they usually come out very tender :-). I actually have some already cooked in the freezer now, so will be trying this soon!
I do too lately!! But most people used canned chickpeas so I typically mention that in the recipes.
This recipe is a keeper! Thank you!
I make this all the time and everyone loves it. Today I added 1/4 cup sunflower kernels and enjoyed the extra crunch.
Ooh that sounds like a great addition!! So glad your family loves this one. 🙂
We add a splash of aminos for flavor, yummy!
So glad you like the recipe! Thanks for the feedback and tips on how you like it!
I have tried so many chickpea salad recipes. This one is miles above the rest! I use black salt to get that eggy flavor. Thank you, Kate, for a really great salad so different from all the rest!
Thanks so much for the review!! Yes that black salt really helps add so much flavor that you might not realize is missing... until you try it!
This recipe is absolutely amazing! I made this yesterday and I even got my picky 3 year old to eat it with crackers! My non vegan husband loved it as well. I wish I had a tomato and romaine to add!
This is definitely a new favorite of mine!
So glad you liked the recipe! It's so wonderful to find recipes the whole family loves! Thanks for the comment!
Omg your recipe is awesome... I added relish and a little more of some of the ingredients...it is the best tasting mock tuna salad I’ve had... Thanks for sharing it...
Thx so much for the comment! Glad you liked the recipe!
How long will this keep in the fridge?
It will keep 5-7 days in the refrigerator in a covered container! Enjoy!
I've made a variation of this for years but tonight I used your seasonings and YUM! Mr.Picky even liked it 🙂 Tip: I use a potato masher - it's quicker than a fork and I don't end up with hummus.
Haha! Mr. Picky!! Glad you liked it and love the potato masher idea! Thanks!
This was delicious! I added some finely chopped dill pickles since I didn’t have relish (same thing, lol) and some chopped scallions too! Also I didn’t have season salt but added salt, pepper and paprika! I actually made a triple batch. My husband loved it with crackers too. Thanks so much!
Fabulous! Love your tweaks and it's always a bonus when the fam loves it!!
Thank you for sharing the recipe! It was really good. I had to add a little more mayo and mustard to mine. I used the shallot option and added extra season all and added on some old bay seasoning, plus salt and pepper. The texture of it was good. This will be a good way for me to use up chickpeas, since I rarely like them except for hummus. Lol.
Thanks so much for your comment and favorite tips! I especially love the idea of adding old bay seasoning - perhaps that almost gives it a tuna salad taste? Sounds yummy!!