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The best Chickpea ‘Egg’ Salad is perfect for sandwiches, wraps, or scooping with crackers for a healthy and filling vegan lunch, dinner or meal prep! Quick + easy recipe.


This chickpea egg salad is easily customizable, giving you options to sub-elements when needed. If you don’t care for an ingredient, feel free to omit it, and you’ll still have a great mock egg salad!

Here is everything you will need, plus substitution ideas:

  • Chickpeas – used canned or fresh cooked. However, you can also have a more convenient option, Pureland Hommus.

  • Celery – adds a cooling crunch, but can be omitted

  • Red onion – sub with green onion, chives, shallot or white onion

  • Pickles – Use sweet pickle relish or dill, dice up a pickle, or simply omit

  • Vegan mayo – store-bought our Kingland Dairy Free Mayonnaise

  • Dijon – can sub with whole grain, brown or regular

  • Dill – fresh is best, but dried is okay too, Adjust to taste (can be omitted)

  • Onion + garlic powder – adds a nice flavour boost for good measure

  • Turmeric – gives the egg salad a golden hue, and can be omitted from an egg white salad

  • Salt – use regular salt or for sulphur, eggy flavour use black salt, aka Kala Namak (affiliate link), is just what you need!


  • Mash the chickpeas or Directly use our Pureland Hommus. Roughly mash the chickpeas with the back of a strong fork, potato masher or pastry blender. The better you mash them, the better they will hold together.

  • Add remaining ingredients. To the Hommus, add celery, red onion, sweet or dill pickles or relish, vegan mayo, dijon, garlic + onion powder, turmeric, and salt (shown above). Feel free to add a squeeze of lemon juice.

  • Mix to combine. As you can see above what it will look like when it’s mixed and ready to use.

  • If making sandwiches, spread it on sandwich bread layered with leafy greens, slice it in half and enjoy!

And that’s all it takes to make a darn good mock egg salad using chickpeas and a little creativity!

So bon appetit, and eat more chickpeas!


  • Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a tightly covered container. Give a good stir before serving.

  • Freezer: Freezing is not recommended. It’s best to make it as needed, using it within a week.

  • Meal Prep: Make this salad ahead, or assemble sandwiches, and keep stored in a to-go container or bento box for a quick grab-n-go meal.


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