Go Back

Vegan Chickpea Chicken Salad

A vibrant, hearty, and nutritious twist on traditional chicken salad, made with chickpeas and fresh vegetables, perfect for brunches, picnics, or light lunches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas (drained and rinsed) I always recommend organic varieties for the best flavor and nutritional value.
  • 1/4 cup vegan mayo Brands like Just Mayo or Hellmann's Vegan are recommended.
  • 1 tablespoon Dijon mustard Substitute with tahini for a different spin.
  • 1 tablespoon lemon juice Adjust to taste.
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup diced pickles
  • to taste Salt and pepper
  • Lettuce or bread for serving Serves as a base for the salad.

Method
 

Preparation
  1. Mash the Chickpeas: In a mixing bowl, begin by mashing the chickpeas with a fork until mostly smooth—aim for a mix of some chunky bits and a creamy base.
  2. Mix the Ingredients: Add in the vegan mayo, Dijon mustard, and lemon juice first, and mix until well-combined. Stir in the celery, red onion, and pickles.
  3. Season: Taste the mixture and season with salt and pepper to suit your palate. Adjust lemon juice if desired.
  4. Serve: Scoop the salad onto fresh lettuce leaves or serve it between slices of your favorite bread.

Notes

This salad lasts for 3-4 days in the fridge. Store it in an airtight container. Avoid over-mashing the chickpeas and adjust the consistency with plant-based milk or water if too thick.