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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:
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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!
I order the book Everyday dettox as a present for my birthday looking forward to arrive in Cyprus beginning a new life as vegan plant based and beautiful dettox meals and snacks .My first steps for my vegan life .i try and i love it . I have only 2 months but i never stop it.
this is one of my faves but can that nutrition info be correct? The numbers seem too high?
I love this recipe! Is the calorie count right? 957 a serving is super high.
Delicious — thank you! I doubled the recipe and eyeballed the amounts of everything. I also used celery instead of cucumber, because I didn’t have it. I look forward to having this for lunch and snacks.
GREAT recipe! Thank you!! If you use black salt (Amazon) instead of sea salt, it REALLY ups the egg flavor.
I have a bunch of avocado and decided to make this for dinner. My husband and I couldn’t say enough nice stuff about it, and my 10 month old gobbled it up! We are not vegan, but I do experiment with vegan dishes to stay creative. I didn’t have cucumber on hand and it was still fantastic, although I will add it next time!
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!!!
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!
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.
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).
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!