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Vegan Chickpea Salad (Quick + Easy)

An easy make-ahead Vegan Chickpea Salad that is perfect by itself, in a lettuce wrap or on bread. It’s filled with onions, vegan mayo, Dijon mustard, salt/pepper, cranberries, pecans, lemon juice, and fresh dill. 

  • Total Time: 7 minute
  • Yield: 4 servings 1x


  • 1 can (15 ounces) chickpeas drained and rinsed
  • 2 green onions sliced
  • 1/4 cup chopped red onion
  • 2 1/2 tablespoons vegan mayo
  • 1 tablespoon Dijon mustard
  • 2 tablespoons dried unsweetened cranberries
  • 2 teaspoon dried dill
  • 1/2 lemon, juiced
  • 2 tablespoons chopped pecans
  • Salt/pepper to taste


  1. In a medium bowl, add the drained chickpeas. Mash the chickpeas with a potato masher or fork to your liking.
  2. Add the remaining ingredients and mix well with a large spoon.
  3. Season with salt and pepper and adjust to your liking. 
  4. Refrigerate until ready to serve.  Store in refrigerator for 4 days


  • I love serving this on Carbonaut Gluten-Free bread. 
  • For vegan mayo, I love the Follow Your Heart brand.
  • If you are not vegan and looking for a yummy homemade mayo recipe, click here.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: No Cook
  • Category: Lunch/Salad
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan

Keywords: Chickpea Salad, Vegan, Salad, Lunch, Healthy