5 from 24 votes
Chickpea "Egg" Salad (Vegan)
This Chickpea "Egg" Salad offers a plant-based take on traditional egg salad by mashing chickpeas with diced celery, onion, grated carrot, and sweet relish. Flavored with vegan mayonnaise, Dijon mustard, lemon juice, fresh dill, turmeric, salt, and pepper, it achieves a creamy texture with a hint of tang and vibrant yellow color. Versatile for sandwiches or as a topping, it provides a textured, satisfying vegan alternative.
Prep Time
15 mins
Total Time
15 mins
Servings:
3
Calories:
199 kcal
Course:
Snacks, Lunch
Cuisine:
American
Ingredients
- 1 chickpeas drained and rinsed, 15 oz can
- ¼ cup celery diced
- 3 tablespoons onion chopped, or shallot
- ¼ cup carrot grated
- 2 tablespoons sweet relish or dill relish
- 1 ½ tablespoons vegan mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice fresh
- 1 tablespoon dill chopped, fresh
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon Turmeric
- 6 lices whole grain bread optional
- spinach optional toppings, baby spinach leaves
- lettuce
- broccoli sprouts
- tomato
Instructions
- Place the chickpeas in a large bowl and mash them with a fork until most of them are mashed but there are still some whole chickpeas remaining. Add the celery, shallot, carrot, relish, mayonnaise, mustard, lemon juice, dill, salt, pepper and turmeric. Stir to combine well.
- To make a sandwich, top a slice of bread with about ⅓ of the chickpea mixture. Add your favorite toppings like baby spinach, lettuce, broccoli sprouts or tomato slices and top with another slice of bread.
- This chickpea egg salad can be stored in the refrigerator in an airtight container for up to 4 days.
Cup of Yum
Notes
- Drain and rinse chickpeas thoroughly to avoid excess moisture affecting the salad's consistency.
- Mash chickpeas partially to retain some texture and prevent the salad from becoming too smooth.
- This salad works well for meal prepping; double the recipe for salads, wraps, or sandwiches through the week.
- Enjoy as a snack with crackers or vegetable sticks, or use it as a filling for sandwiches and lettuce wraps.
Nutrition Information
Calories
199kcal
(10%)
Carbohydrates
27g
(9%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
761mg
(32%)
Potassium
312mg
(7%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
1977IU
(40%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 199
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 761mg | 32% |
| Potassium | 312mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1977IU | 40% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.