Name: Chickpea “Egg” Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 can chickpeas (15oz/400g), drained & rinsed; ⅛ cup capers; 2 tbsp Greek yogurt or vegan yogurt; 2 tbsp mayo (Hellman’s vegan recommended); 1 tsp Dijon mustard; 2 tbsp dill pickles, chopped; 1 tbsp jalapeños, chopped (optional); ½ tsp salt

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Introduction

This Chickpea “Egg” Salad is a delicious and plant-based alternative to traditional egg salad. Creamy, tangy, and packed with flavor, it’s perfect for sandwiches or as a snack. Plus, it comes together quickly with simple pantry ingredients.

Ingredients

1 can chickpeas (15oz / 400g), drained & rinsed
⅛ cup capers
2 tbsp Greek yogurt or vegan yogurt (see notes for substitution)
2 tbsp mayo (I used Hellman’s vegan)
1 tsp Dijon mustard
2 tbsp dill pickles, chopped
1 tbsp jalapeños, chopped (optional)
½ tsp salt

Instructions

Step 1: Mash the chickpeas in a bowl or on a plate using a fork or potato masher. Leave some bits chunky to add texture.
Step 2: Add the capers. Place them on the side of the bowl and mash separately before mixing them in.
Step 3: Add the Greek or vegan yogurt, mayo, Dijon mustard, chopped dill pickles, jalapeños (if using), and salt. Stir until everything is well combined.
Step 4: Taste and adjust the salt if needed. Fold in any additional optional ingredients you like.

Tips & Variations

For a creamier texture, add a little extra yogurt or mayo to taste.
Try adding chopped celery or green onions for extra crunch.
Use vegan mayo and yogurt to keep this recipe completely plant-based.
For a tangier twist, add a splash of lemon juice or vinegar.

Storage

Store the chickpea salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best enjoyed chilled and can be eaten on its own, in sandwiches, or with crackers. Avoid freezing as the texture may change.

How to Serve

A close-up of a triple-layer sandwich stacked vertically with three slices of toasted brown bread. Between each slice, there is a thick layer of light tan chickpea salad with a chunky texture, mixed with small green herb pieces. Each chickpea layer sits on bright green crisp lettuce leaves, adding contrast and freshness. The top slice of bread is held in place by a light wooden sandwich pick with a loop at the top. The sandwich is placed on white parchment paper over a white marbled surface, with soft natural light highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the Greek yogurt with something else?

Yes, you can use any plain yogurt such as vegan coconut or almond-based yogurt to keep it dairy-free. Alternatively, add a bit more mayo if yogurt isn’t an option.

How can I make this salad spicier?

Increase the amount of chopped jalapeños or add a pinch of cayenne pepper or hot sauce to taste. Start small to avoid overpowering the other flavors.