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).
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.
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
- 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
- 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.
- *Start with 60g (4 Tablespoons) and add more as needed.