Chickpea "Egg" Salad

Author: Katie

This easy chickpea egg salad recipe is a plant-based take on classic egg salad made with simple ingredients like mashed chickpeas, pickles, mayo, and mustard.

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5 from 1 vote

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Prep Time: 10

Total Time: 10

Course: Appetizer, Snack

Cuisine: Middle-Eastern Inspired

Servings: 6

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

You can find detailed step-by step-photos above the recipe card.

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.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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