Chickpea ‘Egg’ Salad Sandwich
The best Chickpea ‘Egg’ Salad is quick and easy, and perfect for sandwiches, wraps, or scooping with crackers for a healthy and filling vegan lunch, dinner, or meal prep!
Meet the great classic chickpea ‘egg’ salad! It’s perfect for sandwiches and wraps, scooped up with veggie sticks or crackers, or eaten straight from the bowl.
You may be familiar with this Vegan ‘Egg’ Salad from the recipe collection. It’s made with tofu and is pretty darn good too!
But I wanted to have a soy free, plant-based version, and chickpeas are the perfect substitute once mashed and mixed with all the delicious flavors and textures in this recipe!
I’ve made this quick and easy chickpea egg salad sandwich plenty of times over the years and never tire of it! It’s super easy to make and can easily be doubled for extra.
It has the same mouthfeel and texture as the other egg salad and is a great WFPB version that I think you’re going to love as much as we do!
So without further ado, let’s get mashing!
Ingredients You’ll Need
This chickpea egg salad is easily customizable, giving you options to substitute ingredients when needed. If you don’t care for an ingredient, feel free to omit it, and you’ll still have a fantastic mock egg salad!
Here is everything you will need, plus substitution ideas:
- Chickpeas – Use canned or fresh cooked.
- Celery – Adds a cooling crunch, but can be omitted.
- Red onion – Sub with green onion, chives, shallot, or white onion.
- Pickles – Use sweet pickle or dill relish, diced pickle, or simply omit.
- Vegan mayo – Store-bought or make homemade Easy Vegan Mayo.
- Dijon – Can sub with whole grain, brown, or regular.
- Dill – Fresh is best, but dried is okay too. Adjust to taste (can be omitted).
- Onion + garlic powder – Adds a nice flavor boost for good measure.
- Turmeric – This spice gives the egg salad a golden hue, but it can be omitted for an egg white salad.
- Salt – Use regular salt, or for a sulfuric, eggy flavor, black salt, aka Kala Namak (affiliate link) is just what you need!
How To Make Chickpea Egg Salad
- Mash the chickpeas. Roughly mash the chickpeas with the back of a strong fork, potato masher, or pastry blender. The better you mash them, the better they will hold together.
- Add remaining ingredients. To the chickpeas, add celery, red onion, sweet or dill pickles or relish, vegan mayo, dijon, garlic + onion powder, turmeric, and salt (shown above). Feel free to add a squeeze of lemon juice.
- Mix to combine. As you can see above what it will look like when it’s mixed and ready to use.
- If you’re making sandwiches, spread it on a slice of bread, layer it with leafy greens, top the remaining slice, cut it in half, and enjoy!
And that’s all it takes to make a darn good mock egg salad using chickpeas and a little creativity!
So bon appetit, and eat more chickpeas!
How To Store + Meal Prep
- Refrigerator: Leftovers can be stored in the refrigerator for 5 – 6 days, in a tightly covered container. Give a good stir before serving.
- Freezer: Freezing is not recommended. It’s best to make and eat within 5 days.
- Meal Prep: Make this salad ahead, or assemble sandwiches, and keep stored in a to-go container or bento box for a quick grab-n-go meal.
Serving Suggestions
This easy, vegan egg salad is so versatile and can be used in a variety of ways. Here are a few of my favorite options:
- Sandwiches: Serve with leafy greens and your favorite bread as shown in the pictures. It would be great with this homemade Artisan Bread.
- Lettuce wraps: If you don’t want to use bread, make lettuce wraps using romaine, bibb, Boston, or other cup style of leafy greens you prefer. Top with cherry tomatoes, sliced radish, or more pickles if you like!
- Salad: You can even chop up leafy greens and add a scoop of chickpea egg salad overtop for a delicious salad. It would be great with sliced cherry tomatoes, radish, or pickles on the side.
- Platter: This would be great as a platter with crackers and fresh veggies for scooping!
More Chickpea Mash Recipes!
Take a look at these other delicious variations for more flavors and variations on this quick and easy chickpea salad!
- Cranberry Walnut Vegan ‘Chicken’ Salad Sandwich
- Mashed Chickpea & Avocado Salad Sandwich
- Sonoma Chickpea ‘Chicken’ Salad
- ‘Chickpea of the Sea’ Vegan Tuna Salad Sandwich
- Curried Chickpea Salad Sandwich
- Mediterranean Smashed Chickpea Salad
If you try this chickpea egg salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCHICKPEA ‘EGG’ SALAD SANDWICH
Full of protein, fiber and flavor, this hearty mashed chickpea ‘egg’ salad is a keeper! Make sandwiches, lettuce or tortilla wraps, scoop up with veggie sticks or eat it straight from the bowl! Recipe can easily be doubled.
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 2 – 3 1x
- Category: Entree
- Method: mash, mix
- Cuisine: American
- Diet: Vegan
Ingredients
Chickpea Egg Salad
- 1 can (14oz) chickpeas, drained and rinsed (or 1 1/2 cup fresh cooked)
- 3 tablespoons red onion, finely diced
- 2 tablespoons celery, finely chopped
- 1 – 2 tablespoons diced pickles or relish (sweet or dill)
- 1/4 cup cup vegan mayo
- 1 tablespoon dijon
- 1/2 teaspoon EACH garlic + onion powder, can be optional
- 1/4 – 1/2 teaspoon turmeric
- 1/2 – 1 teaspoon fresh dill (or 1/4 – 1/2 tsp dried)
- salt, to taste (use kala namak for eggy, sulfur flavor)
Sandwiches
- multi-grain bread
- leafy greens
Instructions
Mash the chickpeas. Roughly mash the chickpeas with the back of a strong fork, potato masher or pastry blender. The better you mash them, the better they will hold together.
Add remaining ingredients. To the chickpeas, add celery, red onion, sweet or dill pickles or relish, vegan mayo, dijon, garlic + onion powder, turmeric, and salt (shown above). Feel free to add a squeeze of lemon juice.
Mix to combine. As you can see above what it will look like when it’s mixed and ready to use.
If making sandwiches, layer a slice of bread with leafy greens, spread ‘egg’ salad on top of leafy greens and top with other half of sandwich bread, slice in half and enjoy!
Easy and delicious!
Salad serves 2 – 3
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 day.
Notes
Lettuce wraps: If you don’t want to use bread, make lettuce wraps using romaine, bibb, boston, or other cup type of leafy greens you prefer. Top with cherry tomatoes, sliced radish or more pickles if you like!
Salad: You can even chop up leafy greens, adding a scoop of chickpea egg salad overtop for a delicious salad. It would be great with sliced cherry tomatoes, radish or pickles on the side.
Platter: This would be great as a platter with crackers and fresh veggies for scooping!
Nutritional values are estimates only. See our full nutrition disclosure here.
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I love this! I am a new vegetarian, and this makes me so happy. I won't miss egg salad at all. :) Thank you!
Made it today and it’s delicious! Will share with my family.
OMG! So yummy!
So incredibly yummy and pretty cheap, too! Thanks!
Always loved egg salad before I became vegan. This satisfies that craving very well! It's really good on toasted bread. Thanks so much!!!
Im obsessed with both chickpeas! I literally read this post, got off the couch and made this! It was super quick and easy.. WHY have I not ever thought of this before?? AMAZING!! Thanks!
I love it when I get that kind of inspiration! Glad to have passed it on to you. Thank you for the message, makes my day! Cheers :)
I just found your site, while looking for an easy way to make tahini, and this is the second recipe I've tried. (After the tahini, of course.) AMAZING! The salad is so good, and I'm making it into sandwiches for dinner tonight. (Though I'm putting it on asiago bread, so it's not vegan anymore. Sorry!) Thank you for your awesome site!
Great! So glad you loved this! Cheers :)
I made this for lunch today, and it was delicious! It is very addictive, though! And, it's very filling. Thank you for posting this recipe! I read your blog a lot, and I'm also a big fan of your lentil loaf.
It is very addictive isnt' it! I can easily eat the whole batch. And the lentil loaf…that's another great one that is filling and makes for great sandwiches! Thank you for stopping to share. :)
Yummy! This sandwich was sooo good and satisfied a craving I'd been having recently. See I've eaten mostly vegan for years with one weakness. Tuna salad sandwiches. I know. I know. I just had never found anything that could totally replace them. Until now. I did change it up a bit and added what I normally would have to tuna to the mashed chickpeas. And I'm in love! It didn't taste exactly the same but was close enough and had a nice "mouthfeel " that made it really similar. Thanks sooo much for sharing ;)
Perfect! I'm glad this hit the spot. I hope it becomes one of your staples. Cheers :)
I just tried it right now! That's so delicious!I'm going to do this very oftenThank you !
Yah, so glad you loved it! Cheers :)
DEAR GOD. I made this last night and am salivating thinking about making it again tonight. SO easy, affordable, healthy, plain-old wonderful. Thank you SO much!! YUM!