Eggless Chickpea "Egg" Salad

Total time45 min

Prep time15 min

Cook time0 min

4.9

(30)

Classic egg salad has a creamy, tangy, slightly funky flavor profile that's genuinely hard to replicate — but mashed chickpeas get surprisingly close, and this recipe nails the texture by leaving the mixture chunky rather than smooth. Ground turmeric gives the whole salad that familiar golden hue, while yellow mustard and apple cider vinegar deliver the bright, punchy flavor you'd expect from the original. Vegan mayonnaise pulls everything together into a rich, cohesive dressing that coats every bite. Finely diced celery and red onion add crunch and a little sharpness, and fresh chives (plus optional dill) keep things feeling light and herbaceous. After a quick chill in the fridge, the flavors meld into something that tastes like it took way more effort than it did. Pile it onto bread, scoop it into a wrap, or serve it over greens — it works beautifully any way you go. This recipe makes four servings, so it's just as practical for a week of easy lunches as it is for a casual spread.

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Ingredients

4 servings

2 cans (15 oz each) chickpeas, drained and rinsed
⅓ cup vegan mayonnaise
1 tbsp yellow mustard
1 tsp apple cider vinegar
½ tsp ground turmeric
¼ tsp garlic powder
¼ tsp onion powder
2 stalks celery, finely diced
2 tbsp red onion, finely diced
2 tbsp fresh chives, thinly sliced
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 tbsp fresh dill, chopped (optional)

Instructions

1
Add the drained chickpeas to a large bowl. Using a fork or potato masher, mash roughly until most chickpeas are broken down but the mixture still has noticeable chunks — aim for a texture similar to chopped hard-boiled eggs, not a smooth paste.
2
Add the vegan mayonnaise, yellow mustard, apple cider vinegar, ground turmeric, garlic powder, onion powder, salt, and black pepper to the bowl. Stir until the chickpeas are evenly coated and the mixture is uniform in color.

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