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

servings

Prep time

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

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