This No Mayo Chickpea Salad is lunchbox-ready for both kids and adults and is seriously satisfying. Similar to my vegan tuna salad, it's creamy, tangy, and just the right amount of crunchy, but this recipe is mayo-free. Have it as a sandwich or scoop it up with crackers. Made in one bowl and ready in 10 minutes.
This whole-food, plant-based chickpea salad is part of my series of real-life, school-lunch-tested, kid-approved meals that I created for my own three kids. It's in good company with recipes like Chili and Mini Cornbread Munchables, Apple and Veggie Quesadillas, and Easy Quinoa Fusilli Pasta Salad.
Whether tucked into a bento box, handed off on the way out the door, or eaten in the backseat somewhere on I-90, these lunches are easy to make and don't require waking up at 5 a.m.
This recipe makes smart use of ingredients from my other kid-friendly lunchbox meals, such as shredded carrots from the Mini Hummus and Veggie Pinwheels, as well as red onions and celery from the Eggless Salad Pocket Sandwiches.
Whether making sammies for the kids or enjoying with crackers at your work desk, this no-mayo, avocado chickpea salad travels like a champ on road trips, camping, or picnic duty.
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Why I Love This Recipe
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Just like Nut Butter & Jelly Roll Ups, this comes together in under 10 minutes - no cooking required.
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This wholesome chickpea salad is made entirely with real-food ingredients - perfect for both kids and grown-ups.
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Lunchbox-approved, car-trip ready, and picnic-perfect, this chickpea salad is the kind of meal that can go wherever you go.
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Easy to customize with what you have on hand
Ingredients
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TJS Green Goddess Seasoning is optional, but it adds a savory, herby boost that complements this salad perfectly. Plenty of brands make a similar blend, but I stick with the trusty TJ’s version.
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Vegetables: Adjust the quantities of the vegetables if desired. You can also swap in any available vegetables in your fridge.
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Dill Pickles: Sub with relish for a slightly sweet avocado chickpea salad.
See the printable recipe card for suggested quantities and a complete list of ingredients.
Variations
- Use mini bagels, dinner rolls, sliders, or even sandwich thins. Or skip the bread or crackers entirely and serve in lettuce cups for a fun change.
- Stir in sunflower seeds for a delicious crunch.
How To Make No-Mayo Chickpea Salad
This Chickpea salad without mayo is made all in one bowl. See the complete printable recipe card below for the details.
Step 1: Add the avocado and chickpeas to a bowl with the lemon juice.
Step 2: Mash using a potato masher or large fork until you get a chunky consistency. Leave some chickpeas intact for texture.
Step 3: Add in the remaining ingredients.
Step 4: Mix together until well combined. Serve on delicious, soft bread, such as sliders, or serve with crackers.
Top Tips
- Mash Smart: Use a fork or potato masher to mash the chickpeas. Leave a few chunks for texture, so it’s not baby food.
- Prep Ahead if Needed: Make the salad the night before and store it in the fridge.
Serving Suggestions
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Pack in a bento box with some crackers, fruit (like apple slices or grapes), and crunchy veggie sticks.
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Toss in a cookie like Banana Bread Chocolate Chip Cookies.
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Pile the chickpea salad onto your favorite soft bread and top with lettuce, tomato, spinach, carrots, or microgreens for an easy weekend lunch.
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Recipe FAQS
Yes. This avocado chickpea salad saves well for 1–2 days if stored in an airtight container in the fridge. But since avocado tends to brown, here are a few tips to help it hold up better:
Add extra lemon juice – it helps slow browning.
Press plastic wrap directly onto the surface before sealing to limit air exposure.
Stir before serving – even if it darkens slightly, the flavor usually stays fine.
Not recommended. Freezing changes the texture and makes it watery. Best to enjoy it fresh.
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Don’t leave me hanging — tell me how it went with No-Mayo Chickpea Salad in the comments below! Was it love at first bite, surprisingly edible, or a full-blown disaster? Oh, and please let me know how my directions worked, so I can continue to improve my recipes.
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No-Mayo Chickpea Salad
Ingredients
- 15 ounce can chickpeas drained and rinsed
- ½ Hass avocado
- 1 tablespoon lemon juice
- ¼ cup dill pickles finely chopped
- ¼ cup celery finely chopped
- ¼ cup red onions finely chopped
- ¼ cup red bell pepper finely chopped
- 1 tablespoon mustard I use TJ's Jalapeno Mustard
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1 teaspoon Green Goddess Seasoning optional
- ½ teaspoon garlic powder
- 1 teaspoon salt to taste
- fresh black pepper to taste
- soft sandwich bread or crackers for serving
Optional Toppings for Sandwiches
- lettuce, baby spinach, shredded carrots, tomatoes, or microgreens
Instructions
- Mash Chickpeas, Avocado, and Lemon Juice: Add the drained chickpeas and avocado to a mixing bowl. Drizzle in lemon juice to brighten and help keep the avocado from browning. Use a potato masher or fork to mash the mixture. Leave a few chickpeas whole for texture.
- Mix Remaining Ingredients: Mix in the pickles, celery, onions, red pepper, mustard, dill, Green Goddess Seasoning, garlic powder, salt, and fresh cracked pepper. Mix until combined and creamy. Adjust seasoning if needed.
- Serve: Serve as a sandwich topped with shredded carrots, tomatoes, spinach, or microgreens. Alternatively, serve with crackers for dipping into the no-mayo chickpea salad.
Regi Pearce says
Honestly, I eat this straight out of the mixing bowl. It’s been a lifesaver on rushed mornings, and I love that it packs in veggies without a fight. Let me know how you serve it - sliders, dippers, or straight-up spoon-to-mouth like me!