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+ servings
Two chickpea egg sandwiches stacked on top of each other and placed on a white cutting board.

Best Chickpea "Egg" Salad

Petranka
This delicious Chickpea Egg Salad is made with a few simple ingredients and is ready in 10 minutes only! It's a healthy meal-prep recipe that can be served with bread, crackers, vegan tortillas, and more!
5 from 4 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American, Dairy-free, Gluten-free, Vegan, Vegetarian
Servings 4 (½ cup per serving)
Calories 187.5 kcal

Ingredients
  

  • 1 ½ cup chickpeas drained and rinsed (1 15-oz can)
  • 3 tablespoon red onion, diced* (~½ of a small red onion)
  • ¼ cup celery, diced** (~1 medium celery stalk)
  • 3 tablespoon pickles, diced (~2 small pickles)
  • cup vegan mayo
  • 1 teaspoon Dijon mustard
  • 1 tablespoon  lemon juice
  • 1 tablespoon pickle juice
  • 3 tablespoons fresh dill, chopped
  • ¼ teaspoon ground black salt (Kala Namak) or more to taste
  • ¼ teaspoon ground turmeric
  • Freshly cracked black pepper, to taste

Instructions
 

  • Add the drained chickpeas to a food processor and pulse a few times to roughly chop. Make sure to not over blend, you want to have some texture.
    1 ½ cup chickpeas
  • Transfer the chickpeas to a large mixing bowl, alongside the rest of the ingredients- diced celery and onion, mayo, pickles, chopped fresh dill, turmeric, black salt, lemon juice, and pickle juice.
    3 tablespoon red onion, diced*, ¼ cup celery, diced**, 3 tablespoon pickles, diced, ⅓ cup vegan mayo, 1 teaspoon Dijon mustard, 1 tablespoon  lemon juice, 1 tablespoon pickle juice, 3 tablespoons fresh dill, chopped, ¼ teaspoon ground black salt, ¼ teaspoon ground turmeric, Freshly cracked black pepper, to taste
  • Using a rubber spatula, or a spoon, give everything a good stir. Make sure the mayo coats the rest of the ingredients evenly and the turmeric dissolves.
  • For best results, refrigerate for 2 hours before serving. However, if you don't have the time, it's also delicious served right away with bread, homemade vegan tortillas, pitas, etc.

Notes

*To learn how to dice onions, check out this article.
*To learn how to dice celery and pickles, check out this article.
Storage
Store the salad in an airtight container in the fridge for 4-5 days. Spread onto bread right before serving to avoid the bread getting soggy.
This chickpea egg salad recipe is not freezer friendly.
Serving
I like to serve this chickpea egg salad between two pieces of whole-grain or sourdough bread but feel free to use gluten-free bread if needed. 
You can also serve it in lettuce wraps, vegan tortillas, or alongside crackers or veggies.

Nutrition

Serving: 1gCalories: 187.5kcalCarbohydrates: 16.1gProtein: 4.5gFat: 12.7gSaturated Fat: 1.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.4gSodium: 456.2mgPotassium: 156mgFiber: 4.2gSugar: 3.3gVitamin A: 21.8IUVitamin C: 10mgCalcium: 46.5mgIron: 1.1mg
Keyword chickpea egg salad, vegan egg salad, vegan egg salad recipe
Tried this recipe?Let us know how it was!