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 put this in salad wraps, and even my legume-hating husband liked it. I made it exactly as written and used kala namak, and it was so yummy.
Hello How would I make this recipe less Sodium as I have CKD
Thank you
Laurena
Hi Laurena! You can omit the salt and seek out a low-sodium mayo. Or use our Vegan Mayo omitting the salt. Also, instead of canned beans, use fresh cooked chickpeas. Making the mayo and chickpeas yourself lets you control the sodium. I hope that helps. Enjoy!
Julie, I think you must be part chemist!
I tried the chickpea no-tuna salad earlier this week, and I loved it! Today I tried this one. Honestly, I am simply amazed. I made according to the recipe specifications. I would have thought I was eating egg salad! It’s incredible in my lettuce wrap! I always knew that eating involves seeing, smelling, and taste. This combination–especially the kala namak–is perfect!
So yum! I had this in some homemade focaccia, delicious
This is my go to when I am feeding vegan’s and non vegan’s. Perfect as is, the black salt makes it!!!! Thanks
Very good. I added some slivered almonds to it for texture