Hearty mashed chickpeas take on a golden hue from turmeric, mimicking that classic egg-salad look and creamy bite without any actual eggs in sight. Yellow mustard and a splash of apple cider vinegar bring the tang, while garlic and onion powder round out the savory base. Crisp celery, red onion, and fresh chives fold in for crunch and color, with a scattering of dill adding a fresh, herby lift. A short chill in the fridge lets everything meld into a scoopable, well-seasoned salad that firms up nicely. Pile it onto bread, tuck it into a wrap, or spoon it over crisp greens for an easy, protein-packed lunch that fits perfectly into a plant-based spread.
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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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