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5 from 7 votes

Chickpea Egg Salad

If you love tofu egg salad, you must try chickpea egg salad! This version of vegan egg salad is delicious, soy-free, gluten-free, and easy to make in less than 20 minutes.
Prep Time15 minutes
Course: Entrees, Sandwiches, vegan lunch
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 110kcal


  • 2 15 ounce cans chickpeas, rinsed and drained
  • ½ cup thinly sliced green onions
  • ½ cup diced celery
  • cup cashew mayo or vegan mayo of choice Substitute silken tofu or white beans for cashews for a nut-free option
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Yellow Mustard
  • ½ teaspoon black salt add ¼ teaspoon more if you want a stronger egg taste
  • ½ teaspoon garlic powder
  • ½ teaspoon turmeric
  • ½ teaspoon fresh ground pepper
  • 1 Tablespoon fresh chopped dill
  • 2 tespoons capers (optional)


  • Rinse and drain the chickpeas in a colander under cold water.
  • Shake dry and add chickpeas to a food processor.
  • Pulse until the chickpeas are mashed; do not over-pulse
  • Add the remaining ingredients.
  • Stir ingredients together; cover and refrigerate for at least 1 hour to chill.



  • Do not over-pulse chickpeas in the food processor. 
  • If you don't have a food processor, use a fork to mash the chickpeas. 
  • For a nut-free option, choose white beans or silken tofu to replace the cashews in the cashew mayo recipe. 
  • Instead of bread, fill a large hot house tomato, serve inside lettuce wraps, add to a green salad, or eat directly from a bowl. 
  • Omit black salt if you don't like the smell and taste of eggs. 
  • Add additional chopped vegetables for more veggies. 


Serving: 6g | Calories: 110kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 250mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg