Print

Chickpea “Egg” Salad Recipe

Print Recipe

★★★★★

4.9 from 136 reviews

A vibrant and protein-packed Chickpea “Egg” Salad, perfect as a vegan-friendly alternative to traditional egg salad. Creamy, tangy, and slightly spicy, this salad combines mashed chickpeas with capers, Greek or vegan yogurt, mayo, Dijon mustard, dill pickles, and optional jalapeños to create a satisfying, textured dish that’s great for sandwiches, wraps, or salads.

Ingredients

Scale

Chickpea Base

  • 1 can chickpeas (15oz/400g), drained & rinsed
  • ⅛ cup capers

Dressing & Flavorings

  • 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

Instructions

  1. Mash the Chickpeas: Place the drained and rinsed chickpeas in a bowl or on a plate and mash them using a fork or potato masher. Leave some chickpeas slightly chunky to maintain texture.
  2. Mash the Capers Separately: Add the capers on the side of the bowl and mash them gently with the back of a fork before mixing them into the chickpeas to evenly distribute their flavor.
  3. Combine Ingredients: Add the Greek or vegan yogurt, vegan mayo, Dijon mustard, chopped dill pickles, salt, and jalapeños (if using) to the mashed chickpeas and capers. Stir thoroughly until all ingredients are well combined.
  4. Season to Taste: Taste the salad and adjust salt or other seasonings as preferred. Fold in any additional optional ingredients if desired before serving.

Notes

  • Use vegan yogurt and vegan mayo to keep the recipe entirely plant-based.
  • Adjust jalapeño quantity or omit for less heat.
  • The salad can be refrigerated for up to 3 days in an airtight container.
  • Perfect for sandwiches, wraps, or served over greens for a light meal.

Keywords: Chickpea salad, vegan egg salad, plant-based salad, chickpea recipe, healthy lunch, vegan protein, easy salad recipe

Find it online: https://recipeswithmia.com/chickpea-egg-salad-recipe/