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

Course: Main Course
Cuisine: American
Keyword: avocado, chickpea, healthy
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 957 kcal

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



  • 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


  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.