Vegan chicken salad? It’s called chickpea salad! And if you know how to make chicken salad, I bet your bottom dollar that know how to make chickpea salad and I also bet that you’ll LOVE IT! Not only is it a delicious side or picnic dish with 0 cholesterol, it only takes about 5 minutes to make (and devour)!
The concept and steps to making a chickpea salad are just like those of making chicken salad, except you’re using chickpeas (high in fiber and protein!)! You just have to open a can of chickpeas (or soak some overnight), drain the liquid (you can save this for aquafaba!), dump them into a mixing bowl and mush them, using a potato masher or a fork. You want them mostly broken up, but a few whole chickpeas is totally fine!
Where you go from there can be totally up to you! I feel like
On that note, I will tell you the way we like it best (which is, no offense, the actual best way… sooooo). Of course you have to add in mayo for the base. We use the Hampton Creek Just Mayo, but any vegan mayo will do. Add in dill relish, some lemon juice, finely chopped celery, and a tad bit of dijon mustard with the mashed chickpeas. Stir it all in until its well combined and you have yourself some delectable chickpea salad!
Prep time: 5 minutes
- 1 15.5oz can of chickpeas/garbanzo beans
- 1/2 cup vegan mayo
- 2 tsp dill relish
- 1 tsp lemon juice
- 2-3 tbsp chopped celery
- 1 tsp dijon mustard
- salt and pepper to taste
- Drain the can of chickpeas and dump them into a medium mixing bowl
- Using a fork or a potato masher, mash the chickpeas until they are mostly in pieces
- Add in the rest of the ingredients to the mashed chickpeas and mix until it’s well combined. Salt and pepper to taste. Enjoy!