This flavorful vegan salad featuring chickpeas, colorful veggies and herbs is surprisingly hearty and makes a great plant-based version of egg or potato salad.

star ingredients in Vegan Chickpea Salad

Chickpeas– The heart of the dish, chickpeas are a protein-packed legume that is a great vehicle for loads of flavor.

Chicken Seasoning– not to be confused with poultry seasoning this spice mix mimics the savory rich flavors of the chicken. I like to make my own, but Trader Joe’s has a really good Chickenless Chikin Seasoning for less than $2 per jar.

Turmeric– Not only does a pinch provide a pretty color, but it’s a great source of antioxidants as well. There-you’re eating happy and healthy as well!

Vegan Mayo– This is what makes the salad creamy and rich. You can buy vegan mayo from the store, but I love to make my own, using this easy recipe from Minimalist Baker, here.

Mirepoix– Also known as the Cajun Trinity the classic combo of onion, celery, and bell peppers bring bright flavor, crunch, and color to the bowl

Chef's Notes

If you love hummus or falafel, then you already have a great relationship with chickpeas. This salad is a great way to switch up the humble garbanzo bean, as well as incorporate the homey flavors of classic southern egg salad or potato salad. Though it’s easiest to start this recipe with chickpeas right from the can, I recommend starting with my Seasoned Chickpea recipe to add extra flavor and tenderness to the beans. You can find the recipe here. I love to serve this salad on toast or even on a bed of lettuce with crackers.

After preparing seasoned chickpeas and chopping veggies, the chickpea salad comes together in three steps. Using a potato masher is a great way to speed up mixing, and gives you textural variety in the salad. If you like a bit of spice, add a pinch of cayenne pepper or hot sauce for a kick.