This Vegan Mediterranean Chickpea Egg Salad is creamy, herby, and packed with flavor—perfect for sandwiches, wraps, or crackers!
Vegan Mediterranean Chickpea Egg Salad: Creamy, Herby, and Full of Flavor
This Vegan Mediterranean Chickpea Egg Salad is a plant-based spin on one of the first recipes I ever shared. The original was made with eggs, but now that Madly Delicious is fully plant-based, it was time for an update. Chickpeas are the perfect stand-in—hearty, satisfying, and they soak up flavor like a dream. I kept the same smoky fire-roasted red peppers and fresh herbs, added a little more yogurt for creaminess, and the result is just as good (if not better). This “egg” salad packs a big Mediterranean punch and really is perfect on toast, tucked in lettuce cups, or eaten straight from the bowl with crackers.
Why You’ll Love This Recipe
Fully Plant-Based: A satisfying alternative to traditional egg salad—completely egg-free and dairy-free.
Creamy and Flavor-Packed: The combo of chickpeas, plant-based yogurt, Dijon, herbs, and fire-roasted red peppers delivers big flavor.
High in Plant Protein: Chickpeas bring fiber and protein to keep you feeling full and energized.
Perfect for Meal Prep: Whip up a batch and enjoy it in sandwiches, wraps, or lettuce cups all week long.
Simple, Wholesome Ingredients: Made with pantry staples and fresh herbs—nothing fussy, just good.
Ingredient Highlight: Fire-Roasted Red Peppers
Fire-roasted red peppers bring sweet, smoky depth to this chickpea salad and are a staple in Mediterranean-style cooking. Whether you’re using jarred or roasting your own, they add vibrant color, bold flavor, and that subtle charred edge that sets this apart from your classic “egg” salad. Look for them in jars packed in water or oil—just be sure to pat them dry before mixing in.
Madly Delicious Must-Know Tips and Questions
Smash Chickpeas Just Enough: You want a mix of textures—some mashed for creaminess, some whole for bite. Don’t overdo it or you’ll end up with a paste.
Use a Creamy Base You Love: Vegan yogurt keeps things tangy and light, while vegan mayo gives it that rich, classic vibe. Use what you like best—or mix the two!
Fresh Herbs Are a Must: Dill and basil add the Mediterranean pop, but parsley, mint, or chives would all be delish too.
Meal Prep Friendly: This keeps well for up to 3 days in the fridge, so it’s perfect for tossing into wraps, scooping onto crackers, or piling onto toast.
Make It a Meal: Serve this in a sandwich with greens, on a seeded cracker, or wrapped in butter lettuce cups for something lighter.
How long will chickpea salad last in the fridge?
About 3-4 days, stored in an airtight container.
Can I roast my own peppers instead?
Of course! Roasted peppers at home are great but using jarred roasted peppers is a great time saving trick.
What’s the best yogurt to use?
Any unsweetened, plain plant-based yogurt will work—cashew or almond-based tends to be the creamiest.
Let’s Dish: Did You Know?
Chickpea “egg” salad is part of a long tradition of plant-based swaps that go way back—even before it became trendy! In many parts of the Mediterranean, mashed legumes like chickpeas and fava beans have been used as the base for spreads and salads for centuries. So while this version feels modern, it’s actually rooted in some pretty classic kitchen wisdom.
Love a lunch that’s classic with a twist? Then try my Vegan Mediterranean Chickpea Egg Salad!
It’s creamy, smoky, and totally satisfying. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share how you’re serving it!
More Lunch Recipes
Gochujang Fried Rice with Edamame
Savory Sweet Channa Masala with Mango Chutney
Vegan Mediterranean Chickpea Egg Salad
Equipment
- Potato masher (optional)
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup jarred fire-roasted red peppers, diced
- ¼ cup red onion, diced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh basil, chopped
- 3 tbsp plain unsweetened plant-based yogurt (or vegan mayo)
- 4 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Smash the Chickpeas: Add drained chickpeas to a large bowl. Use a fork or potato masher to roughly mash, leaving some chunks for texture.
- Mix the Salad: Add ½ cup diced fire-roasted red peppers, ¼ cup diced red onion, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh basil, 3 tablespoons plain yogurt or mayo, and 4 teaspoons Dijon mustard. Mix everything together until fully combined.
- Taste and Adjust: Season with salt and pepper to taste. Adjust mustard, yogurt or herbs if desired.
- Serve: Serve in sandwiches, wraps, lettuce cups, or with crackers. Enjoy immediately or chill for later.
Notes
- Capers for briny zing
- Chopped kalamata olives for saltiness
- Finely chopped cucumber for crunch