Vegan Chickpea “Chicken” Salad

Oh, behold the versatility of the chickpea! Where would vegans be without them? Of course they turn into delicious hummus, but you can also mash them to become a nice substitute for chicken. Much like the recipes I’ve shared for Vegan Tuna Salad and my Buffalo Chickpea Salad, this one is the same method, just different seasonings and add-ins.

Extremely forgiving, you can add in whatever diced veggies you like to add crunch or pack in extra nutrients. Try adding diced celery or shredded carrots to this mix if you choose. Adding a bit of finely diced onions adds a punch of zest; use whatever you have on hand. I like red or green onions especially.

The key spice for this salad is dill. Using a bit of dill relish and a touch of dill weed with a dollop of spicy mustard adds the flavors I would typically incorporate into a traditional chicken salad. Use whatever vegan mayo is your favorite.

The other tip of mine when making salads with mashed chickpeas is using a pastry blender to cut and mash the beans. It works so much faster than a fork, and you have great control over the degree to which you break down the chickpeas!

A pastry blender makes fast work of mashing chickpeas!

So without further ado, I give you the basic recipe for Vegan “Chicken” Chickpea Salad!

Most of the ingredients I used for this batch of vegan chickpea “chicken” salad


  • 1 can garbanzo beans, drained and rinsed
  • About ¼ cup sliced green onions or diced red onion
  • ¼ cup vegan mayo
  • 1 T spicy brown mustard (or use whatever you have on hand. I like my mustard zesty!)
  • ¼ cup dill relish
  • 1 tsp dried dill weed (I love the Lifehouse brand)
  • Salt and pepper to taste


  • In a medium sized mixing bowl, mash the chickpeas using a pastry blender or fork until mostly broken down.
  • Add all the other ingredients.
  • Mix until ingredients are incorporated well.
  • Serve on bread or toast or in a wrap or add to a leafy green salad.

Now that your mix is made, you can use it in multiple ways! As a sandwich, I like to add more mustard and sliced pickles to add more kick. I’ll also add sliced tomato when they are in season. You can also make this into a wrap, adding whatever veggies you like. Or simply make it a great addition to a garden salad. Just like most salads, there is no exact science to making this recipe. Make it your own! This makes enough for 3-4 servings. Enjoy!

Prior to mixing
After mixing
Served on a sandwich!

If you try this recipe, let me know! Take a picture, post to Instagram, and tag me @annecreates. As always, I hope you all are safe and healthy.

Published by annecreates

I am a physical therapist, wife, mom, runner, artist, and vegan. I'm passionate about helping others find wellness, speaking about the human experience, and in fighting for social justice. Assistant Coach for the Sports Backers Marathon Training Team. Current ambassador for: Boco Gear, SaltStick, SPIbelt, Goodr, Noxgear, and Switch4Good.

12 thoughts on “Vegan Chickpea “Chicken” Salad

  1. Pingback: Anne the Vegan

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