This chickpea "egg" salad is the plant-based cousin of my classic dill pickle egg salad. Instead of relying on eggs, this version uses mashed chickpeas for a boost of fiber and plant protein. With ingredients like pickles, mayo, and mustard, it's meant to mimic the taste and texture of traditional egg salad but in a completely egg-free way.
Quick overview
✅ No eggs - totally plant-based
✅ Great on sandwiches, bagels, or snack boards
✅ High in plant protein & fiber
✅ Meal prep-friendly
This mashed chickpea salad is made with mostly whole foods, packed with fiber, and honestly just the perfect tasty dip to make when you've got a can of chickpeas sitting in the cupboard.
I usually have it as a sandwich filling or on bagels but it's also great in bowls or on snack plates (it makes a super tasty addition to my veggie charcuterie board or falafel platter).
I also love that it's a no-cook recipe that comes together in minutes and is easy to tweak. I threw in some jalapeños for a bit of heat this time, but you can totally keep it mild or add whatever spices you're into.
Ingredients & substitution notes
- Canned chickpeas: ... also called garbanzo beans. They form the base of this salad and can not be replaced with anything else.
- Capers: Add saltiness and a depth to the flavor (definitely don't skip either!)
- Greek yogurt: For creaminess. You can use a plant-based yogurt, but make sure it's as neutral-tasting as possible. Soy, oat, or almond can work, though they each have their own flavor. I wouldn't use coconut- it's too distinct.
- Mayo: I used vegan mayonnaise (Hellman's is my favorite!) but regular mayo works as well.
- Dijon mustard: Adds a subtle kick; it's a bit smoother and spicier than regular yellow mustard.
- Chopped dill pickles: For that signature egg-salad tang and crunch.
- Chopped jalapeños (in brine), optional: Adds a bit of heat. Skip if you're not a fan.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Start my mashing the drained chickpeas and capers with a fork. I like doing this in a soup plate or bowl.
Step 2: Add all the other ingredients to the smashed chickpeas and capers and stir until well combined. Taste and adjust salt and other spices.
Top tips
- Don't use a food processor. It'll turn into hummus before you know it (also delicious, but not the point 😉). Mash the chickpeas with a fork or potato masher to keep some texture.
- Use a hand chopper for the pickles and jalapeños. It's quicker and gets everything evenly chopped.
- Taste as you go. Depending on your mayo, mustard, or pickles, the saltiness and tang can vary. Adjust taste as needed.
- Double the batch. It keeps well for a few days and is super handy to have in the fridge.
Variations & add- ins
- Low-fat: Swap mayo for plain yogurt.
- Curried: Add 1 teaspoon curry powder. This not only adds some curry flavors but also a nice rich color.
- Turmeric: Add 1 teaspoon of turmeric for a deeper yellow, more "egg-like" color. Just a heads-up- it also adds a mild earthy turmeric flavor, so use it if you enjoy that taste.
- Spicy: I used jalapeños, but you can also add chili flakes.
- Red onion: Adds a bit of heat and crunch- finely chop for best texture. You could also use white onion or shallots for a milder taste.
- Fresh herbs: Try fresh dill, parsley, or chives.
- Garlic powder / Onion powder: A pinch of each boosts the savory flavor.
Serving ideas
- Sandwiches & bagels: I usually eat this in sandwiches for lunch- sourdough is my favorite, especially lightly toasted, but honestly any sandwich bread works fine. It's also great spread on my avocado bagels!
- Snack boards: It makes a tasty dip for snack platters too like my vegetarian charcuterie board or my falafel platter.
- Salad topping: I sometimes scoop a few spoonfuls over a salad my favorites being my pasta salad or this vegan couscous salad. It adds some fiber and a nice protein boost.
Storage
- To store: Store in an airtight container in the fridge for 4-5 days.
- To freeze: This salad doesn't freeze well!
Related recipes
Looking for more salad recipes? Try these:
📖 Recipe
Chickpea "Egg" Salad
Equipment
- 1 bowl + fork (or potato masher)
Ingredients
- 1 can chickpeas (15oz/ 400g) drained & rinsed
- ⅛ cup capers
- 2 tablespoon Greek yogurt or vegan yogurt *see notes for substitution
- 2 tablespoon mayo (I used Hellman's vegan)
- 1 teaspoon Dijon mustard
- 2 tablespoon dill pickles (chopped)
- 1 tablespoon jalapeños (chopped) *optional
- ½ teaspoon salt
Instructions
- Mash the chickpeas in a bowl or a on a plate. Use a fork or potato masher and leave some bits chunky for texture.
- Add the capers. Place the capers on the side of the bowl and mash them separately before mixing them in.
- Add all the remaining ingredients and stir until well combined.
- Taste and adjust salt and fold in any optional add-ins.
Video
Notes
- To store: Store in an airtight container in the fridge for up to 4-5 days.
- Low-fat: Swap mayo for plain yogurt.
- Vegan: You can use a plant-based yogurt, but make sure it's as neutral-tasting as possible. Soy, oat, or almond can work, though they each have their own flavor. I wouldn't use coconut- it's too distinct.
- Don't use a food processor. Mash the chickpeas with a fork or potato masher to keep some texture.
- Taste as you go. Depending on your mayo, mustard, or pickles, the saltiness and tang can vary. Adjust taste as needed.
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