4.8 from 5 votes
vegan ham salad
Vegan Ham Salad

This Vegan Ham Salad is a tasty blend of chickpeas, red bell pepper, pineapple, and beet to replicate my favorite midwestern sandwich spread.    

Course: Sandwich
Cuisine: American
Author: Chuck Underwood
White Bean Mayo
  • 1 can White Beans - drained & rinsed (15oz)
  • 3 Tbs Lemon Juice
  • 1 Tbs Apple Cider Vinegar
  • 1 Tbs Tahini
  • 1 tsp Brown Sugar
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dijon Mustard
  • 1/4 tsp Onion Powder
  • 1/4 tsp Salt
Vegan Ham Salad
  • 1 can Chickpeas, drained & rinsed (15oz)
  • 1 rib Celery (chopped)
  • 1/2 Red Bell Pepper (chopped)
  • 1/3 cup Pineapple Chunks (frozen works)
  • 1/4 cup Raw Beet (peeled & diced)
  • 2 Tbs Dried Dehydrated Onion Flakes
  • 3/4 cup White Bean Mayo (see recipe)
  • 1/4 cup Sweet Pickle Relish
  • 1/4 cup Dijon Mustard
  • 1 tsp Soy Sauce (low sodium)
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Liquid Smoke
White Bean Mayo
  1. Drain and rinse the can of White Beans and add to blender.  

  2. Add remaining mayo ingredients and process until smooth.  Scrape down the sides if necessary.  

Vegan Ham Salad
  1. Drain and rinse a can of Chickpeas and add to a food processor. 

  2. Add bell pepper, celery, pineapple, dried onions, and beet and pulse a few times - just until everything starts to break down. 

  3. Add in mayo, relish, mustard, soy sauce, seasoning, and liquid smoke and pulse just until mixed. 

  4. Scrape out into bowl, cover, and refrigerate for at least 1 hour. 

Recipe Notes

Garnish with Smoked Paprika if desired.  


Tips are always appreciated!