Vegan Chickpea Salad is a meal prep–friendly recipe that makes a quick, protein-packed lunch. Tossed in a simple oil-free maple dijon dressing, it’s delicious in sandwiches, wraps—or straight from the spoon. Ready in just 15 minutes!
Want more chickpea favorites? Try my chickpea salad sandwiches recipe, Instant Pot no-soak chickpeas, or my loaded hummus platter recipe.
Have I mentioned how much I love meal prep? A couple times a week, I chop, mix, and fill the fridge so there’s something healthy ready when hunger hits. If you’re new to meal prep, my vegan meal prep for beginners is a great place to start.
One of my favorite staples is this easy vegan chickpea salad. It’s quick, packed with plant-based protein, and way more flavorful than the store-bought versions.
Tossed in a simple maple dijon dressing, it hits that perfect balance of tangy, creamy, and satisfying. It’s the kind of dish that disappears fast — piled high in sandwiches, tucked into wraps for lunches, or scooped over greens when I want something fresh but filling.
Why you'll love this Vegan Chickpea Salad
- Quick & Easy: It takes just 15 minutes to make up this flavorful salad — even faster if you’ve already prepped your Dijon dressing.
- Customizable: Mix and match your favorite veggies, herbs, and spices for variety.
- Versatile: Enjoy it as a sandwich filling, on crackers, in lettuce wraps, or over a bed of greens.
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How to make Chickpea Salad
Find the complete recipe with measurements in the recipe card below.
In a medium-sized mixing bowl, add the chickpeas. Mash until you reach your desired consistency (I like to mash until soft with a few chunks).
Tip: When mashing, leave some chickpea chunks for a heartier bite!
After mashing, add the diced red onion, diced pickles, and diced celery. Stir to combine.
Next, add the maple dijon dressing and stir until combined.
Add the remaining ingredients.
Your chickpea salad is ready! You can eat it right away or store it in the fridge in an airtight container for up to 4 days.
Tested Tips
- Mash it up: Use a fork or potato masher to mash the chickpeas to your desired texture. Leave some chunks for a heartier bite!
- Flavor boost: Fresh herbs like dill or parsley add a burst of brightness.
- Spice it up: A pinch of cayenne pepper or a dash of hot sauce adds a kick.
- Mason jar salad: Layer the chickpea salad with chopped veggies and greens in a mason jar for a portable and convenient lunch.
- Collard green wraps: Use collard green leaves as a sturdy and healthy alternative to tortillas.
- Pair it up: Prep a batch of my easy homemade hummus alongside this salad, and for something warm, try my cozy chickpea noodle soup.
Vegan Chickpea Salad FAQs
Absolutely! This chickpea salad is a meal prep superstar. The flavors get even better after a day or two in the fridge, and it will stay fresh in an airtight container for up to 4 days.
Try mashed avocado, plain, unsweetened vegan yogurt, or store-bought vegan mayo are all delicious substitutes for the cashew-based dressing.
Canned chickpeas are super convenient and work great. Just drain and rinse them well. If you’re using dried chickpeas, cook them according to package directions, or try these easy Instant Pot chickpeas.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Vegan Chickpea Salad
Ingredients
- (3) 15-ounce cans of chickpeas, drained and rinsed, or my homemade chickpeas recipe
- 1 cup diced red onion
- 1 cup finely chopped pickles
- 1 cup finely diced celery
- 1 cup vegan dijon dressing
- ½ teaspoon salt
- 1.5 teaspoons apple cider vinegar, start with 1 teaspoon, add more to taste if desired. See Notes
- 2 tablespoons pickle juice
Instructions
- In a small bowl, whisk together the ingredients for maple dijon dressing.
- In a medium-sized mixing bowl, mash the chickpeas with a fork or potato masher until they’re mostly broken down but still have some texture.
- Add the diced red onion, chopped pickles, and diced celery to the mashed chickpeas. Add in homemade Maple Dijon dressing. Stir in the salt, apple cider vinegar, and pickle juice.
- Mix well to combine. Taste and adjust seasonings as needed. If you prefer a tangier flavor, add 1–2 teaspoons of apple cider vinegar (I add 2 teaspoons because I like it tangy).
- If desired, fold in chopped fresh herbs, a pinch of cayenne pepper, or other additions.
- Enjoy your chickpea salad on sandwiches, wraps, crackers, salads, or by the spoonful!
Notes
- Chickpea skins: For a smoother texture, remove the skins before mashing by rubbing the cooked chickpeas between your fingers under running water. Personally, I prefer to leave them on for added fiber and texture.
- Apple cider vinegar: Start with 1 teaspoon of apple cider vinegar in the chickpea salad. If you prefer a tangier flavor, gradually add more, ½ teaspoon at a time, until you reach your desired level of tanginess. (I usually add the additional 2 teaspoons, but taste as you go!)
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This chickpea salad is a staple and great for meal prep. The maple dijon dressing makes it creamy and tangy without any oil. It always goes fast!