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.

chickpea and avocado egg salad in a lettuce wrap

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.)

preparing chickpea and avocado egg 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.

chickpea and avocado egg salad sandwich

5 from 13 votes
Print
Chickpea & Avocado "Egg" Salad (Vegan, Soy-free, Nut-free)
Prep Time
10 mins
Total Time
10 mins
 

An easy vegan dish that is reminiscent of traditional egg salad.

Course: Main Course
Servings: 2
Calories: 957 kcal
Author: Detoxinista.com
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
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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Comments

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!

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!

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.

    Gabriele

    Dear Ella, usual one is allergic to non-organic vegetables and fruits (because of chemical substances such as fertilizers etc). Try organic food and it should work without problems. Really, really hope that you will soon be able to eat everything 💖 ! All the best, Gabriele (holistic nutritionist).

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!

Vicki

OMG this recipe is the bomb!!! I am on a plant based eating plan and am getting so bored with food…when i saw this it immediately peaked my curiosity and interest. It was the best!! thank you for this recipe!!!

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