CHICKpea Salad…Two Ways

Sharing is caring!

fruity chickpea salad

I have a few friends who have been dying to get their hands on these recipes. I’ll warn you this isn’t one of my typical healthy recipes and it isn’t low in fat. It uses vegan mayo which isn’t an ingredient I typically use or encourage others to use. I made these for a party; they are party food, not everyday food! I repeat, these are not healthy, you can’t eat as much as you want, you’ll get sick or fat.

I hope that wasn’t too mean. Since most of the recipes I present are whole food, plant-based, and no added oil I didn’t want to mislead anyone but I’m gearing up for the Super Bowl and attempting to make some of my favorite party foods a little more accessible to my new lifestyle.

Veggie Chickpea salad wrap

Veggie CHICKpea Salad


  • 2 cups cooked and drained chickpeas
  • 1 carrot
  • 1 stalk of celery
  • 1/4 cup diced onion (optional)
  • 1/2 cup vegan mayo
  • dash of black salt, sea salt, pepper, garlic powder, onion powder, and nutritional yeast

Chickpea Salad


  1. Chop chickpeas in a food processor until they are course, this takes 15 to 30 seconds depending on your processor. Then place in a mixing bowl.
  2. Shred carrot and celery in food processor then add to the chickpeas.
  3. Add mayo and spices and gently stir until combined.


I served these in lettuce wraps, but they would be great as sandwiches or on crackers too. It keeps well for a few days and travels well with an icepack to keep it cold.

Fruity Chickpea salad in wrap

Fruity CHICKpea Salad


  • 2 cups cooked and drained chickpeas
  • 1/2 cup grapes, cut in half
  • 1 apple, diced (I used granny smith)
  • 1/4 cup chopped walnuts (OPTIONAL)
  • 1/2 cup vegan mayo (or for a twist use vegan yogurt)
  • dash  of black salt
  • dash of onion powder


  1. Chop chickpeas in a food processor until they are course, this takes 15 to 30 seconds depending on your processor. Then place in a mixing bowl.
  2. Add the remaining ingredients and stir gently until everything is combined.


I served these in lettuce wraps too but it would be amazing on top of a bed of greens. I also tried the yogurt version and put it in fillo shells for a fun and delicious dessert. You could also eat this in a sandwich or on crackers, it’s very versatile.

You could make your own vegan mayo for a healthier version.

For more inspiration check out my PARTY FOOD board on Pinterest! Or check out my Faux Tuna Salad Recipe! I think you like it.

How would you enjoy these, on a salad, sandwich, or as part of a wrap?

I submitted this recipe to the Virtual Vegan Linky Potluck!


Sharing is caring!


  1. No WONDER I loved it so much – it’s not as healthy as other plant-based choices! Ugh – I always fall for the stuff that isn’t best for me. But I am thankful for this option. It’s at least better than sticking a loaded carnivorous cheeseburger in my gut, right? (Please say yes – wink!)

  2. Liking the fruit version – with yogurt that would be pretty healthy.

  3. Ate this tonight – I combined both recipes but still only used 2 c/15 oz of chickpeas and 1/2 c. mayo. I also used fresh lemon juice over it to replace the salt and ate it taco/burrito style. It was delicious! Definitely the first recipe I’ll reach for when I feel like I just have to have some chicken salad. Loved every bite. You’re a genius, Holly!

    • Joye I’m so glad you liked it! Is it kid-approved?

      • Sadly, no. But my children have not grow up with plants being the base of their meals. So we are having to start with food combos they are not used to. Even if they never “come around”, I’d like to think that, once they move away they’ll look back and think, gee. Maybe ol’ ma was on to something 😉 I have framed in my kitchen an 8×10 plaque that reads, “Today’s menu: EAT IT OR STARVE.” So, while they may balk at my choice to embrace plant-based meal planning, the one thing they do know is that what’s in front of them is IT – if they don’t eat it, they just have to wait until the next morning for their next meal. Amazing how they come around more and more often now!

        • I was wondering. I gave my boys the fruity version and they didn’t like it. They have never had mayo though. They like hummus and chickpeas but are used to unprocessed food.
          Thanks for letting me know. I like to tell people if the recipes are kid friendly.

  4. Hello- I just wanted to stop by and let you know that I nominated your work for the “Blog of the Year 2012 Award!” More info can be found here: Keep up the amazing work & enjoy the day over there! 🙂

  5. Just found your site. This looks great and I can’t wait to try it! There is a great mayo recipe in the happy herbivore cookbooks made with silken tofu.

  6. They have never had mayo though. They like hummus and chickpeas but are used to unprocessed food. >>>

    My kids ARE used to processed food, and they don’t like mayo – LOL! They’re not big on salads of any kind though. They’d rather eat fruits and veggies “raw” and uncut. I’m going to try that Happy Herbivore recipe for homemade mayo next time. I bet it’s delicious! And you mentioned 1/2 c. for one of the salads. I used 2 c. chickpeas but I used the same amts. for the other stuff (celery, onion, grapes, walnuts) as I combined the two salad recipes, so I did have more food volume total and that 1/2 c. went a LONG ways. And I consider myself somewhat of a picky eater. Sooooooo… If there are any readers out there interested in cutting back on the mayo, it is possible while still having it taste DELICIOUS.

  7. Joye shared your recipe with me…tried it tonight. All I have to say is….WOW! I added the grapes in quarters to the ‘regular’ recipe, no garlic or onion and the carrot and celery were almost minced and I will DEFINITELY eat this more…may try with plain Greek yogurt or (don’t hit me! lol) some light Hellman’s mayo although the Veganaise is good (I am not so much trying to eliminate dairy/meat just trying to expand horizons and eat better!)

  8. Puppet-Kidzz says:

    Yes! Yes! DO try homemade Mayo! It’s fantastic! Just add about 1/2 cup of cashews (ground up of course).. I use it for the Mock Tuna Sandwiches as well as putting it all over my veggie! Sooo yummy. I live in Ireland and so I use Silken Tofu, which is made in Japan. It’s lovely. While living in the States, I tried a silken tofu and it just wasn’t the same great taste, so I suggest (personally) that you find the softest, silken tofu that you can find.

  9. Thanks for sharing this at the weekly Potluck, Holly!

  10. Love the variations here Holly! Thanks for sharing in the potluck, great to have you 🙂

What do YOU think?