Chickpea Salad

Chicken-Less Chickpea Salad

Chicken-Less Chickpea Salad :: Pre-Vegan Days, I loved the taste of Chicken Salad but was disgusted when a tiny bone would somehow end up in my mouth. I would say the word would be something worse than disgusted, to be honest.

Thankfully, there is this whole chicken less world out here where I can still have that taste without the bone. But, how do we do that?

We replace chicken with chickpeas!

This Chicken-Less Salad is animal-free, dairy-free, egg-free, gluten free; and bonus, the ingredients and instructions are incredibly easy:

  • In a small bowl, mix the vegan mayo (I like Veganaise), yellow mustard, dill, garlic, salt & pepper.
  • In a larger bowl, mash the chickpeas with a potato masher, pastry cutter or a fork – OR – pulse in a food processor to break them up. I personally use a potato masher. You may have to put a little back in to it if you choose to break them up with a fork since chickpeas are a firmer bean.
  • Add the dressing, celery and onion to the chickpeas then mix well.
Shout to my sister, Ashley, for this kick ass engraved bamboo cutting board!

Eat your Chicken-Less Chickpea Salad right away OR wait so it can taste its BEST.

Prepare the salad at least 3 hours in advance then refrigerate to let the flavors marry. I actually like to make it the night before the day I plan to eat it.

You can put it between two pieces of bread with lettuce & tomato, on a cracker, scooped up by carrots & celery or on top of your favorite salad. I personally have a hard time not eating it with a spoon directly out of the bowl, to be honest.

Variations

  • Switch out the green onion with a more traditional red onion
  • Add in chopped grapes
  • Add in chopped apples
  • Switch out the yellow mustard with dijon mustard
  • Add in finely chopped carrot
  • Add in cranberries and walnuts

Chicken Less Chickpea Salad

Recipe by Jen HortonCourse: Lunch, SnackDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Calories

208

kcal

This delicious Chicken-Less Chickpea Salad is 100% Vegan; made with chickpeas, green onion, celery and spices.

Ingredients

  • chickpeas (garbanzo beans), 2 15 oz cans; drained & rinsed

  • green onion, 1 stalk finely chopped

  • celery, 1-2 stalks finely chopped; approx. 1/2 cup

  • Dressing
  • vegan mayonnaise, 1/3 cup

  • yellow mustard, 1 1/2 tbsp

  • dill, dried 1/2 tbsp

  • garlic powder, 1 tsp

  • salt, 1/2 tsp

  • pepper, ground 1/4 tsp

Directions

  • In a small bowl, mix together the dressing ingredients; vegan mayonnaise, yellow mustard, dried dill, garlic powder, salt and pepper.
  • In a larger bowl, use a pastry cutter, potato masher or a fork; mash the chickpeas to break them up.
  • Add in the dressing, green onion and celery. Mix well to ensure all ingredients are covered in the dressing.
  • For the BEST flavor, refrigerate for at least 3 hours or overnight.

Notes

  • You can put it between two pieces of bread with lettuce & tomato, on a cracker, scooped up by carrots & celery or on top of your favorite salad.
Chicken-Less Chickpea Salad Sandwich with romaine, shaved carrot & sliced apples
Chicken-Less Chickpea Salad Sandwich with romaine, shaved carrot & sliced apples

If you like quick & easy recipes, you might also like my Asian Crunch Salad. It’s light, filling, full of color and micronutrients!

 

2 Comments

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