Chickpea "Egg" Salad Recipe

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

5 from 4 votes

Chickpea "Egg" Salad Recipe

This Chickpea Egg Salad is a creamy, tangy vegan twist on classic egg salad made with mashed chickpeas, crunchy veggies, and a touch of black salt for that authentic eggy flavor. Ready in just 10 minutes, it’s perfect for sandwiches, wraps, or easy meal-prep lunches.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American, Dairy-free, Gluten-free, Vegan, Vegetarian

Servings: (½ cup per serving)

Calories: 187.5kcal

Author: Petra

Equipment

Food processor

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)
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 (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 not overblend, 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

Texture Tip: Pulse the chickpeas in a food processor just until mostly mashed but still slightly chunky. Stop as soon as small bits remain to avoid a pasty texture. You can also mash with a fork or potato masher for an even chunkier result.
Drain Well: After rinsing, let the chickpeas drain thoroughly or pat them dry to prevent a watery salad.
Adjust the Eggy Flavor: Kala namak is strong, so add it gradually and taste as you go. A little goes a long way, and too much can make the salad overly sulfur-y or salty.
Chop for Crunch: Dice the celery and pickles evenly but not too finely so they add texture and that classic egg salad bite. For more tips, check out these articles on dicing onions and dicing celery and carrots.
Storing: Make ahead and keep it in the refrigerator for up to 5 days in an airtight container. I don't recommend freezing it.

Nutrition