This post may contain affiliate links. Please read my disclosure and privacy policy.
If you’re looking for an easy and affordable lunch idea, this chickpea salad recipe is perfect for you. It’s loaded with plant-based protein and takes just a few minutes to assemble.
Instead of mayo, this hearty sandwich filling uses creamy avocado. (Don’t worry, it’s not noticeable.) Paired with crunchy celery, red onion, and fresh dill, it tastes like classic egg salad, but it’s vegan-friendly.
Stuff it into sandwiches and wraps, or pile it onto a crunchy cracker or rice cake. You’ll want to eat this again and again after you taste it!
⭐⭐⭐⭐⭐ Featured Review
“I keep coming back to this recipe over and over…so good!” – Linda
Chickpea Avocado Salad Ingredients
- Chickpeas. Using canned chickpeas for this recipe makes it as quick and easy as possible. Be sure to rinse and drain them well before using.
- Avocado. A ripe avocado provides a creamy base instead of using mayonnaise.
- Veggies. Diced celery and red onion add the perfect amount of crunch.
- Lemon Juice. Adds a tangy, refreshing flavor.
- Mustard. This adds even more depth of flavor, so it tastes like classic egg salad.
- Fresh Dill. Freshly chopped herbs make this recipe really stand out, but a pinch of dried dill can be used as a substitute if needed.
How to Make a Chickpea Salad Sandwich
Step 1:
In a large mixing bowl, add the avocado, Dijon mustard, lemon juice, and salt. Use a fork to mash them together, almost like you’re making guacamole.
Step 2:
Want to save this for later?
I'll email this post to you, so you can come back to it later!
Rinse and drain a 15-ounce can of chickpeas, then add them to the bowl along with the diced onion, celery, and fresh dill. Use the fork again to mix well, mashing some of the chickpeas as you go.
The texture of this chickpea salad is up to you, so mash as much or as little as you like. If you prefer more of a mashed salad, use a potato masher to help.
Step 3:
Taste the chickpea mixture and adjust any seasoning to your liking, adding a pinch of salt or black pepper if needed. For added sweetness, you can add up to a teaspoon of maple syrup or the juice from a jar of bread & butter pickles.
Serve this chickpea salad just like you would tuna salad or chicken salad. It’s the perfect filling for lettuce wraps or between slices of whole-grain bread. (This recipe is gluten-free when you use gluten-free bread.) Add sliced tomatoes, red onion, or any other veggies you love.
Storage Tips
Store leftover chickpea salad in an airtight container in the fridge for up to 3 days. The avocado will start to turn brown over time unless you add extra lemon juice, so keep that in mind if you want to make this as part of your meal prep routine.
Chickpea Avocado Salad Recipe
Ingredients
Chickpea Avocado Salad
- 1 (15 oz.) can chickpeas , drained and rinsed
- 1 ripe avocado , pitted
- 2 teaspoons spicy brown mustard
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ cup diced red onion
- 2 celery ribs , diced
- 2 tablespoons fresh minced dill (optional)
Sandwich Assembly
- sliced bread
- sliced red onion
- sliced tomatoes
- lettuce
Instructions
- In a large bowl, combine the avocado flesh, mustard, lemon juice, salt, and pepper. Use a fork to mash it together, until creamy.
- Add in the drained chickpeas, red onion, celery, and fresh dill. Stir well, mashing some of the chickpeas as you go, until it reaches your desired texture. Taste the chickpea filling and adjust any seasoning to taste.
- Serve the chickpea salad right away as a sandwich filling or in a lettuce wrap. For a sandwich, serve it on whole-grain bread with sliced tomatoes, red onion, and lettuce, or use any toppings you have on hand. It tastes remarkably like an egg salad sandwich.
- Leftover chickpea salad can be stored in an airtight container for up to 2 days. It will brown slightly over time, because of the avocado, but it still tastes good!
Video
Notes
Nutrition
More Recipes to Try
If you try this simple chickpea salad sandwich recipe, please leave a comment and star rating below letting me know how you like it!
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!
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.
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!
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
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!!!
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!
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.
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
I love this recipe and make it frequently!
I think curry would be a great flavor to try with this!