Easy Vegan Chickpea Salad (15 Minutes, No Cook)
This easy vegan chickpea salad Recipe recipe is one of my favourites for a reason. There is a lot of texture from the celery, carrots, and red onion, and the sweet relish gives it that perfect salty and sweet kick. Every bite is crunchy, creamy, and beyond delicious.
Equipment
- Large mixing bowl
- Potato masher
- Cutting board
- Sharp knife
- Airtight storage container
Ingredients
- 1 can chickpeas 15 oz / 425g can, drained and rinsed, about 1½ cups / 250g drained
- 1 stalk celery diced, about ¼ cup / 30g
- ½ medium carrot peeled and diced, about ¼ cup / 30g
- 2 tablespoons red onion finely diced, 20g
- ½ cup vegan mayonnaise 120g
- 2 tablespoons sweet relish 30g
- 1 tablespoon yellow mustard 15g
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon garlic powder
Instructions
- Drain the juice from a small can of chickpeas, rinse under cold water, and add them to a large mixing bowl.1 can chickpeas
- With a potato masher, mash the drained chickpeas until they are roughly broken — you want a chunky, uneven texture with some larger pieces remaining, not a smooth paste.1 can chickpeas
- Add the diced celery, carrot, and red onion to the bowl with the mashed chickpeas.1 stalk celery, ½ medium carrot, 2 tablespoons red onion
- Add the vegan mayo, sweet relish, yellow mustard, salt, black pepper, and garlic powder to the bowl.½ cup vegan mayonnaise, 2 tablespoons sweet relish, 1 tablespoon yellow mustard, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, ¼ teaspoon garlic powder
- Fold everything together with a spatula or spoon until the dressing is evenly distributed and every piece of chickpea is coated.
- Taste and adjust salt and pepper as needed. Serve immediately on bread, in wraps, over greens, or with crackers.¼ teaspoon salt, ⅛ teaspoon ground black pepper
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Press plastic wrap directly onto the surface to prevent drying out. Best on days one and two before the vegetables soften.
Make-Ahead: This is an ideal meal prep recipe. Prepare the full batch and portion into individual containers for grab-and-go lunches. If building sandwiches or wraps, keep the chickpea salad separate and assemble just before eating to prevent soggy bread.
Substitutions: Use regular mayonnaise if not vegan. Dill relish works in place of sweet relish for a tangier flavour. Dijon mustard can replace yellow mustard for a sharper bite.
Pro Tip: Use a potato masher rather than a fork — it gives you the ideal rough, chunky texture in about 30 seconds. You want some pieces broken and some still holding shape, never a smooth paste.
Nutrition
Serving: 1servingCalories: 595kcalCarbohydrates: 43gProtein: 12gFat: 41gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1456mgPotassium: 412mgFiber: 11gSugar: 6gVitamin A: 2773IUVitamin C: 2mgCalcium: 93mgIron: 3mg
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