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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!
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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 make this Chickpea Salad often and we absolutely love it! On toasted sourdough, stuffed in a pita, or rolled in a tortilla as a wrap, you can’t go wrong!
I’m a new vegan and this recipe is awesome and I’m not even a fan of avocado, but all these flavors together with the avocado… AMAZING!!! If I keep finding delicious recipes like being a vegan will be a piece of cake.
OMG! I have recently taken up food combining (for the second time), and was looking for some meal ideas and found this. ABSOLUTELY delicious!! I used a multi-grain English Muffin and ate it as an open faced sandwich. So tasty and satisfying! Will be checking out some more recipes, as well as purchasing the 5-Day Winter Reset. Thanks you for this content!
Love this recipe. I have made it quite a few times and really enjoy it. I usually make it with avocado as your recipes shows, but when I haven’t had avocado I have made it with Vegenese mayo and its also very good.
Thank You for your wonderful recipes Megan.
One of my favorites!
Easy to put together and tastes really good!
I’m not the biggest fan of avocado but I don’t taste it much in this recipe.
This is so good!! I added the dill and pickles. I only used 1/8 cup of onion and next time I may use a little less than that. I will definitely make this often!
Brought this for lunch today & I’m dancing in my seat! Delicious!!
This recipe and my tried and true and always a HUGE hit!! WAY tastier than regular egg salad and without all the crap in it!!
Made this today, great recipe! I didn’t have pickles but added a teaspoon of relish! Thanks!