Chickpeas are the star here, mashed to a hearty, chunky texture that mimics the bite of classic egg salad without any actual eggs involved. Turmeric brings that familiar golden hue and earthy depth, while yellow mustard and apple cider vinegar add tang that cuts through the creaminess. Crisp celery, sharp red onion, and fresh chives fold in for crunch and brightness, and a scattering of dill at the end brings an herby, garden-fresh finish. Chilling the salad for at least thirty minutes lets everything meld into a cohesive, well-seasoned scoop that's just as good on toasted bread as it is spooned over crisp greens. Built almost entirely from plants, this one is a natural fit for a Mediterranean-style way of eating, leaning on legumes, fresh vegetables, and simple herbs rather than anything heavy or processed. It's an easy make-ahead lunch that keeps well in the fridge and tastes even better the next day.
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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.
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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