Chickpea & Avocado “Egg” Salad (Vegan, Soy-free, Nut-free)


Meet my new favorite lunch. It tastes ridiculously similar to traditional egg salad, but there’s nothing traditional about it.

vegan-egg-salad

A surprising combination of chickpeas and creamy avocado give this dish its egg-salad-like texture. I wish I could take the credit with coming up with this brilliant mix, but I owe the idea to my sister-in-law… she shared it with me over a year ago, as her vegetarian solution to tuna salad cravings! The texture reminds me more of egg salad than tuna salad, but the flavor is spot-on.

The beauty of this salad is that the flavor is totally customizable. I love the traditional flavor of egg salads made with mustard and dill, but I have a feeling it would also be delicious with any of your favorite herbs and seasonings. You could add basil, garlic, and lemon juice for a pesto version, or cilantro, jalapeno, and lime juice for some Mexican flare. The possibilities are endless!

Chickpea & Avocado “Egg” Salad
Serves 2-4

Inspired by Two Peas & Their Pod

Ingredients:

One (15 oz.) can chickpeas, or 1 1/2 cups freshly cooked chickpeas
1 ripe avocado, pitted
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/4 cup diced red onion
1/4 cup diced red pepper
1/2 cup diced cucumber
2 tablespoons fresh minced dill

Directions:

If using canned chickpeas, rinse and drain them well. In a large bowl, combine the avocado and chickpeas, and roughly mash with a fork to combine. Add in the Dijon mustard, lemon juice, salt, red onion, red pepper, cucumber, and dill, then stir well to combine. (The cucumber, dill, and lemon juice add a fresh pickle-like flavor.)

chickpea-avocado-salad

Adjust the seasonings to taste, then serve however you like. It makes a delicious salad topper or sandwich filling!

Store any leftovers in a sealed container in the fridge for up to 3 days.

egg-salad-sandwich

5.0 from 11 reviews
Chickpea & Avocado "Egg" Salad (Vegan, Soy-free, Nut-free)
Author: 
Serves: 2-4
 
An easy vegan dish that is reminiscent of traditional egg salad.
Ingredients
  • One (15 oz.) can chickpeas, or 1½ cups freshly cooked chickpeas
  • 1 ripe avocado, pitted
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • ¼ cup diced red onion
  • ¼ cup diced red pepper
  • ½ cup diced cucumber
  • 2 tablespoons fresh minced dill
Instructions
  1. If using canned chickpeas, rinse and drain them well. In a large bowl, combine the avocado and chickpeas, and roughly mash with a fork to combine.
  2. Add in the Dijon mustard, lemon juice, salt, red onion, red pepper, cucumber, and dill, then stir well to combine. Adjust the seasonings to taste, then serve however you like. It makes a delicious salad topper or sandwich filling!
  3. Store any leftovers in a sealed container in the fridge for up to 3 days.

Enjoy!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

37 thoughts on “Chickpea & Avocado “Egg” Salad (Vegan, Soy-free, Nut-free)

  1. Sophia

    I was thinking one could add kelp powder for a tuna/sea flavour to better mimic a tuna fish filling?
    I love using avocados instead of mayo. I actually prefer the taste of avocado than mayo– the added bonus is avocados are healthier.

    Reply
  2. Washington Cube

    I want to try this asap as I think it’s something I will love. As for tasting better the next day–good luck. So far I’ve made the avocado potato salad, Panera like black bean soup (which I was able to sample some of by day two,) and tonight I made the fresh quinoa salad, and just sampling a few spoonfuls, it’s a keeper. I can believe the reports of food being gobbled down. The salad, by the way, evokes everything you want in a summer salad. Since I have some leftover fresh dill and cucumbers from it, this new dish will be perfect to try. Tomorrow is the vegan Mac n Cheese for the first time.

    Reply
  3. Michelle

    Looks great. Never even tasted egg salad. Could never stand the smell growing up. Just wondering, what kind of bread were you using in the pic?

    Reply
    1. Megan Post author

      It’s just sourdough bread– we have a friend who makes it from scratch, and it’s SO good!

      Reply
  4. samantha

    this looks delicious and i’m excited to try it! i’m thinking maybe adding some chopped celery would add even more of a crunch, which i love.. do you find this recipe to be on the softer side? I never loved egg or tuna salad because it was just too soft/mushy for my liking.. but i’m thinking i would love this!!
    also, what type of bread do you use in this photo? thanks again!

    Reply
    1. Megan Post author

      How much you mash the chickpeas will affect the texture– the less you mash, the more texture it will have. And the bread in the photo isn’t anything special– just sourdough!

      Reply
  5. Abbi*tarian

    Yay, here it is! The ingredients are perfect, as I rarely want egg or tuna salad because they often seem too heavy to me. But not only are none of those ingredients in this, I actually love & feel good about each integral ingredient (might skip the dijon) – yay to being all about whole foods! I also love that this recipe is so versatile! Thank you to you & your sister-in-law!

    Reply
  6. victoria

    I love your site Megan, I use it all the time, it’s one of my go to’s online. I made this and it was delicious! changed the herbs a tiny bit, only used 1 tablespoon of dill and about five fresh basil leaves, so yummy!! Thanks for another great recipe:)

    Reply
  7. Nina

    This recipe is fantastic. I just tried the egg salad for dinner and loved it. Next time I will hold off the red onions though (or use a little less). I have tried several of your recipes already and this is one of my favorites. This egg salad will definitely be part of the next garden party 🙂

    Reply
  8. Maria

    Made this today with extra dill, bell pepper, and red onion. Can’t wait to have the leftovers tomorrow; it was so good!

    Reply
  9. Emily

    This was absolutely delicious! We added a few red grapes we had on hand. We’ll be definitely making this again. Thanks for sharing all of your fabulous recipes!

    Reply
  10. Claudia

    This was soooo soooo good. I didnt have red onions so used white and i on,y had fresh parsley so used that. Still amazing. This will be a go to for my pregnancy egg salad cravings. Sooo healthy!!!! Thank you. I put some on top of a brown rice cake, and ate the rest with Mary crackers. Yum yum

    Reply
  11. Yugala Silva

    I’m very excited to try your recipes. It’s very similarly to the way I cook. Big thanks from my heart.
    Best regards
    Yugala

    *I do sale baked goods at the Farmers Market in Carrboro, NC.

    Reply
  12. Laura

    I made this today. YUMMM !!

    So i’m trying to eat very healthy but sometimes it can get boring.. I made this recipe and it tastes exactly like egg salade that has mayonnaise in it (i really like mayonnaise but that’s something i gave up for my health)

    I forgot to buy a red pepper so I used a tomato. I was worried that it was too much dille, but with the mustard the flavour is on point! I calculated the calories and it’s about 102 calories / 100 grams

    You really did a great job 😀 the combination of all the ingredients make a very good flavour. Thank you!

    Reply
  13. Kelly

    just made this and I am blown away. WOW!!! Its amazing, seriously. I did not add the dill though because I don’t like dill. I also do not like cucumber so I sub’d that with celery. I added sunflower seeds because I added those to everything. Its still missing something but I am not sure what. Maybe a little black pepper. I was gonna add some grapes but couldn’t find any organic ones yet. anyway i love it and will keep playing with it, but this is a keeper for sure. THANKS!!!

    Reply
  14. Lourdes

    Second day in a row I make it! delicious! this time added crispy turkey bacon pieces! a must salad in your fridge!
    Thank you Dear!
    Cant wait for your book to arrive!

    <3

    Reply
  15. Brianna

    I love this recipe so much! I make it all the time; even my kids eat it up! I always make it with peeled diced zucchini instead of cucumber. The has such a similar texture to eggs it’s crazy awesome!

    Reply
  16. Jennifer

    Made this for work lunches and it’s great! I love the flexibility – it’s delicious! I had to tell my husband to stop “taste-testing” it so I had enough for my lunch.

    Reply
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  18. Paige

    Love this recipe! The second time trying it, I used a potato masher instead of a fork, and it made it a bit easier/quicker. Also I was out of red onion, but green onion worked well as a substitute in a pinch!

    Reply
  19. Anneliese

    This will be the second time I make it this week. Even hubs liked it and he’s not even close to vegan. He asked me to do it again. I served it in a wrap with sprouts. Oh yumm!

    Reply
  20. Ella

    I would love to try this as I am allergic to eggs. Is there an alternative to the cucumber and avocado? I’m allergic to those as well. 🙁 Thank you.

    Reply
  21. Mary

    Wow, better than I ever imagined it could be! I’m not a fan of dijon mustard, so just subbed regular, yellow mustard (organic) and didn’t have fresh dill but had freeze dried, so used a little less of that and one other change…used dill pickle instead of cucumber. Still the same, basic recipe, though, and it is great! Just going to a vegan diet and really struggling so glad to find this little gem!

    Reply

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