This chickpea mayo salad is a great vegan alternative to tuna mayo. It is delicious as a sandwich filling or on baked potatoes and is easy to make, high in protein and very tasty!
I make this chickpea mayo salad a lot as it is such a good quick lunch or dinner option. Stick it in a sandwich or on a baked potato and you've got yourself an easy, satisfying, tasty meal.
While it doesn't taste quite like tuna mayo, it is a really good vegan replacement for it and can be used in exactly the same ways. (And it's delicious!)
It also actually contains protein; one of my biggest bugbears is when a vegan version of something that is originally high in protein swaps it for something that doesn't contain protein (I'm looking at you jackfruit).
Ingredient Details:
Chickpeas: I just use drained tinned chickpeas for ease. You could cook your own but obviously that will add to the prep time.
Mayonnaise: Just use your favourite brand of vegan mayo, I like Hellmann's. Home made mayo would also be great.
Lemon Juice: Adds a bit of tang.
Celery: This adds a nice bit of crunchy texture as well as flavour.
Spring onions: I add these for flavour, you could also use ½ a small, finely chopped red onion instead.
Pickled gherkins: Chopped pickled gherkins or cornichons add a delicious, savoury, tangy flavour. You could also use a tablespoon or two of chopped capers instead.
Seasonings: I love the flavour that wholegrain mustard, dried dill and garlic powder add, but you can vary these to suit you.
Tinned sweetcorn: This is optional, but it works really well (tuna sweetcorn is a classic) and it adds some extra veg.
How To Make Chickpea Mayo Salad:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Step 1: Mash the drained chickpeas with a potato masher or fork, making sure that they retain some texture.
Step 2: Add the mayonnaise, sweetcorn, finely chopped celery, spring onions and gherkins, dill, mustard, lemon juice, garlic powder and some salt and pepper.
Step 3: Stir everything together, taste and add more mayo, salt and pepper as required.
Top Tips:
The chickpea mayo salad will keep in a covered container in the fridge for around 3 days. I do not recommend freezing it.
For more of a 'fishy' flavour, you can add a sheet of finely ground or chopped nori seaweed.
Add a couple of tablespoons of nutritional yeast for a slightly 'cheesy' flavour.
If you fancy a bit of spice, stir in some sriracha to taste.
What To Serve With Chickpea Mayo Salad:
This chickpea mayo salad is quite versatile, why not try it:
- In a sandwich with some salad leaves.
- As a topping for a buttered baked potato
- As a side dish.
- With pasta to make a pasta salad
- As a dip for crackers or breadsticks.
More Chickpea Recipes:
- Savoury chickpea pancake
- Creamy vegetable chickpea soup
- Chickpea, leek and mushroom pie
- Chickpea, sweet potato and spinach curry
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Chickpea Mayo Salad
Ingredients
- 400 g (14 oz) tin chickpeas
- 1 large/2 small sticks celery
- 40 g (2 Tablespoons chopped) pickled gherkins or cornichons
- 2 spring onions (scallions)
- 60-75 g (4-5 Tablespoons) vegan mayonnaise*
- 1 Tablespoon lemon juice
- 1 teaspoon wholegrain mustard
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- 140 g (5 oz) tinned sweetcorn (1 small tin) drained
- salt and pepper
Instructions
- Rinse and drain the chickpeas. Place them in a large bowl and use a potato masher or fork to roughly mash them; don't go too far, you want them to retain a bit of texture.
- Very finely chop the celery and pickled gherkins and thinly slice the spring onions. Add them to the bowl of chickpeas.
- Add the mayo, lemon juice, mustard, dill, garlic, sweetcorn and some salt and pepper to the bowl.
- Give everything a good stir, taste and add more salt, pepper and mayo as needed. Store covered in the fridge for up to 3 days.
Notes
- *Start with 60g (4 Tablespoons) and add more as needed.
Sabrina
I made this tonight for my work lunches, and it is DELICIOUS! The lemon juice twist just brings it to life. I replaced the spring onions and celery with baby spinach leaves, to suit what I already had in the fridge. It's a great crunchy fresh texture, and obv super healthy.
Janene
Thank you for sharing this recipe. It's easily made from pantry ingredients.
Jane
We had this for dinner last night with new potatoes as we didn’t want to make the kitchen hot. It was very good indeed, thank you for dinner inspiration and lovely recipe.