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5 from 1 vote

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. 
Prep Time5 minutes
Course: Lunch/Salad
Cuisine: American
Diet: Vegan
Keyword: Chickpea Salad, Healthy, Lunch, salad, Vegan
Method: No Cook
Servings: 4 servings
Author: Ashley McCrary

Ingredients

  • 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

Instructions

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

Notes

  • 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.